Mexican Pozole
An avolicious variation of a traditional Mexican stew enjoyed on Mexican Independence Day among other festivals.
1-2 lbs (500 g – 1 kg) stewing beef
1 small onion cut in half
1 tsp bouillon cube
1 clove garlic
1tbsp Kosher salt
3 bay leaves
Chili Sauce
1 red dried chili
1/2 tsp cumin powder
1/2 tsp salt
2 tsp sesame seeds
1 (20 oz) can white hominy
Avocado Dip
1 large avocado from Mexico
2 oz cream cheese
1 tbsp cilantro
1-2 limes (juice only)
1/2 tsp pepper
1 large jalapeno
1/2 tsp salt
Garnish
freshly shredded cabbage
limes
avocado slices
In a medium-large pot with enough water, boil meat, onion, salt, bay leaves, garlic until tender, about 1- 2 hours.
Chili Sauce: Remove stems from chilis and boil in water in a medium sauce pan until soft. Using a blender, combine chilli pepper, cumin powder, salt, sesame seeds until well blended. Use a food mill or mesh strainer to extract the sauce out of the mixture. Set aside.
Once meat is ready, add chili sauce and (drained and rinsed) hominy. Bring to a boil. Remove from heat.
Avocado Dip: Blend all ingredients in a blender until creamy.
Serve pozole with fresh cabbage, avocados and limes.
