mexican stew

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde. Each bite is filled with tender hominy and shredded jackfruit, making it a healthy and delicious Mexican stew!

Vegan Pozole Verde

vegetable broth (0.19)

dehydrated jackfruit,

can hominy, drained & rinsed (1.30)

garlic (0.04)

onion

epazote (0.02)

(~8-10) tomatillos (0.45)

jalapeños

pumpkin seeds (0.14)

cilantro (0.14)

garlic (0.16)

Mexican oregano (0.03)

salt, more to taste (0.01)

onions

Cilantro

Shredded lettuce or cabbage

radishes

Lime wedges

Sliced chiles

In a large stockpot, add soaked and shredded jackfruit, vegetable broth, hominy, garlic, and onion. Bring to a simmer while you prep the salsa verde.

Add tomatillos, onion, jalapeños or serranos, and pumpkin seeds to another pot. Bring to a boil then reduce to a simmer. Once tomatillos soften and turn slightly darker, drain the water.

Add cooked vegetables to a blender along with cilantro, garlic, Mexican oregano, and salt. Blend on high until smooth.

Remove garlic and onion from the large stockpot and pour in salsa verde from the blender. Add 1-2 sprigs of epazote and continue cooking for about 20 more minutes. Taste and adjust salt to your liking.

To serve, ladle soup into a bowl and garnish with diced onions, shredded lettuce or cabbage, radishes, jalapeños, lime, avocado, or tostadas. Happy eating!

https://www.youtube.com/watch?v=eUifVFdgTOE

📋 FULL RECIPE 📋
https://brokebankvegan.com/pozole-verde/

Tangy tomatillos, green chiles, and cilantro are featured in the broth of this vegan pozole verde (green pozole). Each bite is filled with tender hominy and shredded jackfruit, making a healthy and delicious Mexican stew!

Ingredientes en Español:
Sopa
4 tazas de caldo de verduras
0.88 onzas de yaca deshidratada
1 lata de 30 onzas de maíz molido, escurrido y enjuagado
1-2 dientes de ajo
½ cebolla blanca pequeña
1-2 ramitas frescas de epazote
Salsa verde
1 libra (~ 8-10) de tomatillos
1 cebolla blanca pequeña
2 jalapeños o serranos
¼ de taza de semillas de calabaza
½ taza de cilantro
4 dientes de ajo
1 cucharadita de orégano mexicano
1 cucharadita de sal, más al gusto
Para servir opcional
Cebollas en cubo
Cilantro
Lechuga o repollo rallado
Rábanos en rodajas
Rodajas de limón
Chiles en rodajas

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🌮 ABOUT 🌮
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#pozoleverde #greenpozole #veganpozole

Pozole Verde (Vegan Green Pozole with Jackfruit)

This Mexican Beef Stew is a twist on a classic stew recipe. It&#039;s hearty, comforting, and filled with vegetables and tender beef.

Mexican Beef Stew Recipe

onion, large dice

carrots,

potatoes, washed and peeled and cut into large chunks

(10 ounces) cans diced tomatoes with green chiles

beef broth

(15 ounces) can black beans, rinsed and drained

quick cooking tapioca

taco seasoning

Preheat the oven to 275°F.

Place all the ingredients in a large oven-safe pot and mix to combine. Place lid on top and bake for 4 hours.

Remove pot from oven and serve.

This looks very tasty. i will love to try it out.

This stew was so comforting and full of flavor, thank you for sharing this amazing recipe!

This was so good; I am not typically a big fan of stew, but this recipe changed my mind!

Mmmm, this sounds delicious, just what i need. going to try this this week. thanks for the recipe!!

A great tasting stew mexicaN style. Not much different than regular stew. If you like chuNks of meat with potatoes you will like this!

I love the Mexican twist on this classic stew! The taco seasoning adds a yummy flavor &amp; it's even more hearty!

What a delicious twist to regular beef stew. My family loved it!

This is so hearty and delicious! SUch a perfect Stay inside day meal!

Beef stew has always been a favorite of ours, but adding these extra ingredients, makes it even better!! It's such a hearty stew, packed with lots of flavor!

https://content.jwplatform.com/videos/WUysnvfU.mp4

This Mexican Beef Stew is a twist on a classic stew recipe. It’s hearty, comforting, and filled with vegetables and tender beef.

Mexican Beef Stew.mp4

Birria (Slow Cooker) is an authentic Mexican stew featuring tender, slow-cooked beef simmered in a vibrant, smoky, and mildly spicy chili and tomato sauce. This set-it-and-forget-it recipe is rich in flavor, versatility, and perfect for family gatherings or meal prepping. Serve as a stew, with tacos, or alongside your favorite Mexican sides for an unforgettable meal.

Birria (Slow Cooker) Recipe

beef

guajillo chiles

ancho chilies

arbol chilies (reduce or omit for less heat)

Roma tomatoes

white onion,

garlic cloves, unpeeled

low-sodium beef broth

apple cider vinegar

salt

black pepper

cumin

dried Mexican oregano (or marjoram as substitute)

cloves

ground cinnamon (or 4-inch cinnamon stick)

ginger

bay leaves

cilantro

Deseed the Chilies

Slice the stems off the guajillo, ancho, and arbol chilies. Shake out and discard the seeds, then rinse thoroughly to remove any dust or dirt.

Simmer the Chilies

Place the prepared chilies in a medium pot and cover with water. Bring to a simmer over medium heat and cook for 15 minutes, until the chilies are soft and pliable.

Roast the Vegetables

While the chilies cook, arrange the Roma tomatoes, quartered onion, and unpeeled garlic cloves on a quarter sheet pan. Broil for 4 to 6 minutes, until the vegetables are lightly charred and softened.

Make the Sauce

Transfer the softened chilies and 1 cup of the chili cooking water to a high-powered blender. Peel the roasted garlic cloves and add them to the blender, along with the roasted tomatoes, onion, beef broth, apple cider vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until the sauce is completely smooth.

Slow Cook the Birria

Add the beef chunks to your slow cooker. Pour the blended birria sauce over the beef and add the bay leaves. Use tongs to combine everything evenly. Cover and cook on low for 8–9 hours, or on high for 4–5 hours, until the beef is very tender and shreds easily.

Shred the Beef

Discard the bay leaves. Remove the beef pieces to a cutting board and shred using two forks until all the meat is in bite-sized pieces.

Combine and Rest

Return the shredded beef to the slow cooker, mix into the sauce (consommé), and allow it to soak up more flavor for a few minutes before serving.

Serve

Serve the birria hot straight from the slow cooker, either as a stew in bowls with consommé or use the meat for tacos, quesadillas, or other favorite Mexican dishes. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice if desired.

Top 3 mexican stew recipes from across the web

The most viewed mexican stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pozole Verde

Mexican Beef Stew Recipe

Birria (Slow Cooker) Recipe

Top 3 mexican stew recipes from across the web

The most viewed mexican stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pozole Verde

Mexican Beef Stew Recipe

Birria (Slow Cooker) Recipe

The most viewed mexican stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine