Beef Pozole

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This looked great when I watched the episode so I saved the recipe. It's a lot of work trying to skim the fat and I guess you really have to be a big fan of hominy to enjoy this if you follow the recipe exactly. I ended up having to add several things to make it taste better. I added can of chopped tomatoes, about 5 chipotle peppers from a small can, and 1T cumin, and I am still not finished adding things to mask the overwhelming hominy flavor.

Update- Increasing my stars by one. When this dish all came together with the chiles it turned out much better. I would add that for anyone in a hurry, I think you could you use a different cut of beef like sirloin steak and still end up with a special dish.

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I love it....

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Thank you, M! I used my pressure cooker; popped the FROZEN shank & spices in, followed the recipe and voila, 25 minutes later, hand-crumbled beef! Placed the whole pot in the fridge, and the next morning when I went to heat it up, all the fat rose to the top, so I skimmed it off in literally one sheet, and was left with the clear broth. This recipe is a keeper; we didn't do the Pa-Gua sauce; didn't have the time to hunt them down, and used Tapatio hot sauce instead. As advised, the cabbage really gives it a satisfying crunch, and it fed us for 3 days! Paired it with tostada shells, added cilantro and green onions -- a winner! The only labor intensive part of this recipe is the chopping of the cabbage, radishes (don't forget we added cilantro & omitted the onion!

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Sooooooooo yummy and filling. super simple to make. the Pasilla-Guajillo Salsa was tangy and delicious. Totally worth the trip to three different stores to find the chiles. NOTE: Guajillo chiles are also packaged under the name "Cascabel chiles" Pozole is great alone, but the salsa takes it to the next level. I decided my favorite toppings are fresh lime squeezed on top with some pasilla-guajillo salsa stirred in. THANKS FOR SHARING THIS RECIPE.

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I made this last night. I had a lot of trouble finding the chillis but found them in a Mexican market. I only used two of each kind because I was afraid of the heat. I wish I would have used three instead. I used a chuck roast instead of shank. Everything came out very good. Was it supposed to be watery though? Kind of like soup? We ate it like soup.

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This was incredible! For the pa-gua sauce, I reconstituted the dried peppers by heating them in a frying pan until the skin changed color then put them in the water. I poured about 1/4 of the sauce into my pozole. Also, I substituted a roasted turkey drumstick for the beef shank. The result was a hearty & energizing stew with intense flavor!

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This was delicious! Next time, I will cut the amount of salt and only make half the amount of pasilla/guajillo salsa. It's very easy to make and perfect for a rainy Sunday Evening.

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We usually like Marcela's recipes, and she has many excellent ones. The pozole has great flavor and it was good, but we found the salsa to be very bitter and unpalatable. Despite trying a number of ingredients to salvage it, we ended up not using it at all. A big disappointment as we loved the idea. Sorry Marcela, next time.

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After watching Marcela's show yesterday I decided to try the Beef Pozole. Of course I had to modify slightly! I'm a firm beleiver in the presure pot. With the shank/mirpua/spices and water 20 minutes later all the meat was pull apart tender. I also let it reduce later. Great simple recipe for the cold days.

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Looks really good! Does anyone know the brand of dutch oven pot used on show? I have searched everywhere and cannot find by search. Any help would be great! Searched Food TV shop and could not find. Thanks so much!