Beef Posole

RLCB beef chuck roast, stew meat or tri-tip

Prep Time: 3-4 hours | Crock pot: 4-7 hrs | Serves: 4-6

Serve with pinto beans, tortilla chips, sour cream and/or shredded cheese. This recipe freezes well.

 

Ingredients

*Please note, Hatch Valley sauces are medium to hot in spice. Use a milder green chili if you prefer.

 

  • 3 to 4 cups beef stock or broth

  • 2 tsp salt

  • 1, 12 ounce can Mexican hominy (drained)

  • 1 tsp pepper

  • 1 onion, chopped

  • 1 tsp cumin

  • 2 Tbsp. olive oil

  • 1, 40 oz. jar *Hatch Valley 505
    Green Chilies

  • 2 pounds beef chuck roast,
    stew meat or tri-tip

  • 1, 40 ounce jar *Hatch Valley
    Green Chili Sauce

 

Instructions

 

  1. Set an Instant Pot to sauté on high. When the pot registers hot, add the olive oil until glistening. Sear the meat until all sides are browned. Remove from pan and set aside. Sauté the onions and garlic in the Instant Pot until the onions are translucent.

  2. Place beef and beef stock in the Instant Pot. Close the lid and cook for 2 hours on low.

  3. At the 2 hour mark, add the remaining ingredients. If using a roast, remove and cut into bite size pieces and then return to the Instant Pot. Cook on low for an additional 2 hours, or until beef is tender and hominy is soft. The liquid should be cooked down.

    Note: You can use a Crock Pot and add 3-4 more hours to the time. Serve with pinto beans, tortilla chips, sour cream and/or shredded cheese. This recipe freezes well.

 
 

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