Pozole Verde Con Carne de Res (Beef Pozole)

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Total Recipe Time:  2-1/2 to 3-1/2 hours
Makes 6 servings

1 beef Shoulder Roast (about 2 pounds)
1 tablespoon ground cumin
4 tablespoons vegetable oil, divided
2 onions, chopped, divided
6 cloves garlic, minced, divided
4 cups water
2 cups beef broth
1 tablespoon chopped fresh cilantro
2 teaspoons salt
8 ounces tomatillos, husks removed, cut into quarters
2 serrano peppers, seeded
2 cans (15 ounces each) hominy, drained
1 teaspoon dried Mexican oregano leaves

Lime wedges, dried Mexican oregano leaves, chopped onion, thinly sliced radishes
1.Press cumin evenly onto surfaces of beef pot roast. Heat 2 tablespoons oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Remove from stockpot.
2.Add two-thirds of onions and half of garlic to stockpot; cook and stir 3 to 4 minutes or until onions are tender. Return pot roast to stockpot. Add water, broth, cilantro and salt; bring to a boil. Reduce heat; cover tightly and simmer, 2 to 3 hours or until pot roast is fork-tender.
3.Remove pot roast; cool slightly. Skim fat from cooking liquid. Shred pot roast with 2 forks and return to stockpot.
4.Place tomatillos and peppers in food processor or blender container. Cover; process until pureed, adding just enough water to make paste-like consistency.
5.Heat remaining 2 tablespoons oil in medium nonstick skillet over medium-high heat. Add tomatillo mixture and remaining garlic and onions; cook 4 to 5 minutes or until onions are tender. Add to stockpot along with hominy and 1 teaspoon oregano; bring to a boil. Reduce heat; cover and simmer 5 to 10 minutes or until mixture is heated through.
6.Garnish pozole with Toppings, as desired.

Cook's Tip:  One cup dried hominy, cooked according to package directions may be substituted for canned hominy.

Cook's Tip:  When handling hot peppers, wear clean latex or rubber gloves to protect your hands from the burning oils. Avoid touching your eyes, nose or mouth.

Nutritional Information
Nutrition information per serving: 351 calories; 16 g fat (4 g saturated fat; 3 g monounsaturated fat); 60 mg cholesterol; 1728 mg sodium; 29 g carbohydrate; 5.4 g fiber; 27 g protein; 4.4 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 7.7 mg iron; 26.9 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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