arm, large bowls. Ladle the pozole over the chicken. Garnish with
ith salt.
Cooks' note: Pozole can be made 3 days
ot. Brown 1/3 of beef; remove from stockpot. Repeat twice
Mix beef cubes and recipe #458575.
Peel and cube
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.
hredded pork to pot. Simmer pozole until flavors have blended, about
skillet brown the ground beef and add Chipoltle chili powder
he water, hominy, chicken broth, beef broth and beer. Bring to
nions.
To serve, ladle pozole into large soup bowls.
br>I made a raita recipe#47590. This is cool and
Cook the beef, onion and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
Stir the stock, tomato sauce, chili powder and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Serve with the cheese and sour cream, if desired.
Put the cut-up beef in a dutch oven or
large bowl.
Bring beef broth to a boil and
In a large skillet over medium heat, saute ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
*NOTE:Without adding the water, meat mixture can be used as an empanada filling.
In 3-quart saucepan combine beef, 4 cups water, onion and salt. Cover; simmer 1-1/2 hours.
Add hominy and undrained tomatoes with chilies. Cover; simmer 30 minutes more.
Blend the 1/2 cup water into flour; add to beef mixture. Cook and stir until thickened and bubbly.
Serve in bowls; top with cabbage, onion, and radishes.
Brown the beef.
Add the tinned tomatoes.<
ver medium heat. Cover the beef with the flour.
Put