Hatch Green Chile Beef Pozole
Hatch Green Chile Beef Pozole is more than just a stew—it’s a bowl full of love, warmth, and Southwestern soul. With its rich broth, tender beef, and just the right kick from Hatch chiles, it’s the kind of dish that brings people together.
Ingredients
- 2 1/2 lbs beef butt or shoulder sliced into 1 1/4-inch pieces
- Salt and pepper to taste
- 2 tablespoons avocado oil or any neutral oil
- 1 medium white onion diced
- 1 large bulb of garlic minced (about 8–10 cloves)
- 4 cups chicken broth use Halal-certified or substitute with beef broth for deeper flavor
- 2 cups Hatch green chiles roasted and chopped (fresh if available, or canned)
- 1 can 15 oz hominy, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano preferably Mexican oregano
- 1 bay leaf
- Fresh cilantro for garnish
- Lime wedges for serving
- Radishes thinly sliced, for garnish (optional)
- Avocado slices for garnish (optional)
- Substitution Tip: If you can’t find Hatch chiles try Anaheim or poblano peppers for a milder version.
Instructions
Sear the Beef
- Heat 1 tablespoon of avocado oil in a large Dutch oven or heavy pot over medium-high heat. Season beef pieces with salt and pepper. Sear them in batches until browned on all sides, about 3–4 minutes per batch. Set aside.
- Tip: Don’t overcrowd the pan; searing in batches ensures a good caramelized crust on the meat.
Sauté the Aromatics
- In the same pot, add another tablespoon of oil if needed. Add diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Tip: Keep the heat medium to prevent the garlic from burning and turning bitter.
Build the Broth
- Return the beef to the pot. Add chicken broth, Hatch green chiles, cumin, oregano, and bay leaf. Stir well to combine.
- Tip: If using canned chiles, drain excess liquid to control the soup’s texture and saltiness.
Simmer Until Tender
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fork-tender and flavors are well melded.
- Tip: Check occasionally and skim off any foam or excess fat for a cleaner broth.
Add the Hominy
- Stir in the drained hominy and simmer uncovered for an additional 15–20 minutes.
- Tip: This final simmer allows the hominy to soak up all those delicious spices and chile flavor.
Adjust and Serve
- Taste and adjust seasoning with additional salt or pepper if needed. Remove bay leaf before serving.
- Serving Tip: Ladle into bowls and top with fresh cilantro, a squeeze of lime, sliced radishes, and avocado for extra richness and texture.
Notes
- Homemade Broth Upgrade: If you have time, simmer bones for homemade broth—it adds richness.
- Chop Uniformly: Keep meat pieces similar in size to ensure even cooking.
- Adjust Heat Level: Use mild or hot Hatch chiles depending on your spice preference.
- No Hominy? Substitute with white corn or chickpeas, though traditional pozole calls for hominy.
- Common Mistake: Don’t rush the simmering time. Slow cooking is key to developing deep, complex flavors.