A pozole is an indigenous Mexican stew, traditionally made with pork, tomato and hominy, that's eaten over the Christmas holiday. We modernized this authentic dish by substituting flank steak instead of traditional pork and by preparing the whole dish in a slow cooker. The tender, shredded beef matches perfectly with the tomato-based broth and aromatic blend of spices and chilies. A sprinkling of cilantro and lime tops it off nicely. Other garnish suggestions include fresh, chopped onion, sliced radish, queso fresco or crispy tortilla strips.
A traditional pozole takes hours to prepare, so making this recipe in a slow cooker saves on effort and is an effective way to achieve authentic, slow-cooked flavor. The array of ingredients in this complex dish cross the spectrum of flavors ranging from spicy to sweet to sour with the addition of honey and a squeeze of fresh lime juice right before serving. If you prefer, make this recipe using boneless pork chops (traditional) or boneless skinless chicken thighs. Use chicken stock instead of beef stock.
Slow Cooker Carne Asada Pozole
6 to 8
10 minutes
8 hours
8 hours 10 mins
2 pounds flank steak
Two 28-ounce bottles red enchilada sauce. homemade or store-bought
8 ounces tomato sauce
1 onion, diced
5 cloves garlic, minced
4.5 ounces green chilies, chopped
One 25-ounce can white hominy, drained
1/2 teaspoon red pepper flakes
1 1/2 teaspoons dried oregano
1 cup low sodium beef stock
2 1/2 teaspoons honey
Kosher salt
1 lime, wedged (optional)
Cilantro
Place the flank steak in the bottom of the slow cooker. Cover steak with enchilada sauce and tomato sauce.
Add the onion, garlic and green chilies to the slow cooker, followed by the white hominy, chili flakes and oregano.
Add the beef stock to the slow cooker, and stir to combine all the ingredients floating above the steak.
Cover the slow cooker with the lid, and cook on low power for 7-8 hours. Avoid opening the lid for at least 7 hours. This can be cooked for up to 10 hours.
After 7 hours, remove the lid. Using tongs or a spider, carefully remove the flank steak from the slow cooker, and place it on a cutting board. Use two forks to shred the beef.
Pour the shredded beef back into the slow cooker, and stir.
Add the honey and kosher salt to taste.
Continue to simmer uncovered in the slow cooker until the soup is the desired consistency. If the pozole is too thick, add a splash of beef stock until it has thinned out.
To serve, ladle pozole directly from the slow cooker into individual bowls. Garnish with lime wedges and fresh cilantro.
