Fast Pozole Ingrid Hoffmann

If you have the time you had your grandmother to prepare a pozole, this recipe is perfect for you. A quick and easy Pozole is also super delicious.

Ingredients

• 4 dried New Mexico chilies, seeded
• 1 1/2 lbs. Beef tenderloin, cut into 1-inch squares
• 2 tsp. peanut oil
• 6 cloves garlic, finely chopped
• 2 cans (15.5 oz.) White corn (hominy)
• 2 tbsp. Mexican oregano
• 6 cups chicken broth, low sodium
• 1 onion, chopped
• To decorate
• Col grated
• Avocado chopped
• Chopped cilantro
• Sliced ​​Radishes
• Lime wedges

Preparation

Heat 1 cup water in a small pot to a boil and remove from heat.Add the dried chili peppers and let stand 30 minutes. 
Spend chiles to a blender with 4 tablespoons of their liquid and blend to a puree. Leave aside. Heat oil in large pot over medium high heat. Add the Beef and seal until golden, 3 minutes on each side. Remove to a plate. Add onion and garlic to the same pan and saute until soft, 3-4 minutes. Add the oregano, chili puree and saute 2 minutes. Return the pork to the pan and add the white corn (hominy) and chicken broth. Bring to the boil, lower the heat to medium-low, cover the pot and cook 1 hour. Serve in bowls and garnish with cabbage, avocado, cilantro, radish and lemon.

Serves: 8