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Beef Posole

Beef Posole

Prep 5 min Cook 20 minutes Makes 7+ servings

Ingredients

2 quarts of chicken stock

1 28 oz can of stewed tomatoes

1 cup of yellow onion, diced

2 serrano chili peppers, seeded and diced

2 cups of shredded beef (see Mexican Pot Roast recipe)

1 cup of shredded white cabbage

1 avocado, sliced

1 8 oz container of sour cream

2 cups of shredded cheddar cheese

fresh cilantro

In a large stockpot, bring chicken stock to a low boil.

Meanwhile, add the stewed tomatoes (left over from the slow cooker from previous recipe, “Mexican Pot Roast”, OR added straight from the can) to a blender.  Chop onion and serrano peppers and pour on top of the tomatoes.  Blend on high until frothy.

Add blender ingredients to chicken stock.  Mix in shredded beef.  Simmer for 20 minutes. 

Beef Tostada

Beef Tostada

If you made my Mexican Pot Roast recipe, then you are well on your way to another delicious meal.  It’s simple to make in a pinch.  And most of the ingredients you might already have in your pantry.

Prep 15 min Cook 3 minutes Makes 7+ servings

Ingredients

3 cups of shredded beef (see Mexican Pot Roast recipe)

1 pkg of corn tostadas 

1 16 oz can of refried beans

3 cups of shredded cheddar cheese

12 oz of salsa

1/2 cup of black beans

1/2 cup of canned corn kernels

1 cup of shredded white cabbage

1 8 oz container of sour cream

2 chopped jalepeno peppers

fresh cilantro

Preheat oven to 425 degrees. 

Assemble by spreading a layer of refried beans on the flat corn tortilla shell.  Top with cheese.  Repeat as you build a tower.  Place on a cookie sheet and put in the oven for 3 minutes, or until cheese is melted.  Move to a serving plate.  Add shredded beef and toppings like black beans, corn, salsa, sour cream, jalepenos and cilantro.