A beefy take on a classic Pozole

A cold weekend in Detroit with a hankering for Taqueria Lupita's Pozole and a couple pounds of interesting beef parts on hand, with a soup pot in hand and a couple hours before dinner, I came up with the following hearty, warming take on the traditional Mexican dish: the goods:
  • water
  • salt
  • 1lb beef tripe
  • 1lb beef neck
  • 1 qt beef stock
  • 1 large onion
  • 2 shallots
  • 4 tbl tomato paste
  • 2 tbl adobo paste *
  • 15 oz lima beans
  • 3/4 c lime juice (3 limes worth)
  • 3 tbl butter
  • 1 tsp paprika
  • 1 tsp ground celery seed
  • 1 tsp aleppo pepper
  • 1 tsp fresh ground black pepper
  • 1/4 head of red cabbage, cole slaw sized sliced
  • Fresh cilantro & additional limes for a zesty garnish, as much as you enjoy.
  • Hot sauce as desired
The method: The number one ingredient in this dish is time. It's one of those set and forget slow cook dishes perfect for a weekend where one needs to concentrate on activities outside of the kitchen. Set aside at least 3 hours of simmering time to allow the tripe to soften and let all the delicious bits of the neck bones melt into and thicken the broth. Start the soup pot on medium, melt the butter and add the diced onion & shallots. When the onions are translucent, increase the add the neck bones and cubed tripe, as well as the beef stock. Add water as needed to keep everything covered.  Adjust the heat as needed to keep everything at a tremble. Add the adobo, tomato paste and 1/2 the dry seasonings, reserving the rest. Simmer for two hours or more, give it an occasional stir ad add just enough water to cover the bones and tripe as needed. 30 minutes before serving, add the remaining seasonings, lime juice, lima beans (taking the place of the hominy) and the cabbage, keeping everything at a tremble and stirring as needed. Remove from heat after 15 minutes or when the cabbage is just tender. Remove the neck bones and scrape any clinging muscle away, returning it to the soup. Scoop into serving bowls, garnish with cilantro and a lime wedge. Additional raw cabbage is nice for texture, too. Add heat from your favorite hot sauce as desired. As with any soup or stew, this one is even better on the second day and will freeze and reheat without loss of fidelity. Enjoy! -///
A consummate nerd, yet still plays well with others.
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2 Comments  to  A beefy take on a classic Pozole

  1. Kelly A. says:

    I almost always make my posole with beef or bison now. yumm… Now I wish I had a pint frozen for lunch today. Never tried it with beans tho’.

  2. Martin says:

    Sorry for this, but your recipe goes far from the mexican pozole from Guerrero, the one that is eated in all the country. If you want a real mexican recipe let me know. Best!

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