Beef Pozole Soup

Beef Pozole Soup

Miz Helen's Kitchen


1 pound ground chuck

1 teaspoon salt

1 teaspoon pepper

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon chipotle powder

3 cloves garlic, minced

1 (32 ounce) container chicken broth

5 red potatoes, quartered and par-boiled

1 (14 ounce) can tomatoes, diced

1 large onion, sliced thin

1 (29 ounce) can hominy, rinsed

two tablespoons lime juice

Lime Wedges for garnish

Fresh Cilantro for garnish


In a medium sauce pan, cover the potatoes with water and boil them just until tender. Drain and run cold water over them to stop the cooking.

In a heavy dutch oven or heavy stew pot, brown the meat. 

Add the salt, pepper, chili powder, cumin, and chipotle powder,

Add the garlic, and stir well.

Add the potatoes.

Add the chicken broth, canned tomatoes and the onion.

Cook for 5 minutes to blend the mixture.

Add the hominy and stir well.

Bring the soup to a boil, and quickly reduce to low heat.

Cover and cook on low to simmer for 30 minutes, or until the potatoes are cooked through.

Before serving, stir in the lime juice.

Garnish with fresh cilantro before serving.

Serve with lime wedges on the side.

Recipe Tip:

I like to add some baked tortilla strips.