Christmas Style Steak Posole

Christmas Style Steak Posole is a hearty and festive dish that’s perfect for the holiday season. This rich and flavorful soup is slow-cooked until the hominy is tender, and the steak is so soft it practically melts in your mouth. The blend of green and red chile gives it the “Christmas” style, offering a beautiful combination of flavors and a hint of holiday cheer.

Whether you’re serving it for a special occasion or a comforting family dinner, this posole is sure to impress with its deep, savory taste and tender, slow-cooked goodness.

Christmas Style Steak Posole

Rich and flavorful this soup is slow cooked until the hominy is soft and the steak is fall apart tender.

Ingredients :

5-6 pounds steak cut in large chunks

1 cut carrots

2 Tablespoon salt

1 Tablespoon garlic chopped

28 oz. green chile

1 Tablespoon red chile powder

48 ounces canned or fresh hominy usually comes in 24 oz cans

Instructions:

Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.

Add , salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.

When the steak is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.

Next add green chile, chile powder.

Add hominy and cook for an additional ½ hour to 40 minutes.

Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! diced onions and oregano if you like.

Enjoy !!

Notes:

Meat Choice: The recipe calls for steak, but you can use other cuts of beef such as chuck roast or brisket. These cuts become tender and flavorful after slow cooking.

Green Chile: The use of 28 ounces of green chile gives this posole a rich, spicy flavor. You can adjust the amount based on your heat preference or use a milder green chile if desired.

Red Chile Powder: The red chile powder adds a warm, earthy depth to the broth. If you prefer a spicier dish, you can increase the amount, or add a dash of cayenne pepper.

Hominy: Hominy is a key ingredient in posole, providing a chewy texture and slightly nutty flavor. Make sure to rinse canned hominy well before adding it to the soup to remove any excess salt.

Slow Cooking: Slow cooking the soup for several hours ensures the meat becomes tender and the flavors meld beautifully. It’s important to keep the meat submerged in water, so add more as needed during cooking.

Garnishes: Traditional garnishes like diced onions, oregano, and a squeeze of lime can elevate the flavors of the posole. You can also add shredded cabbage, radishes, or fresh cilantro for added texture and freshness.

Serving: Posole is often served as a hearty main dish. Consider pairing it with warm tortillas or crusty bread to soak up the rich broth.

Leftovers: This posole reheats well and often tastes even better the next day as the flavors continue to develop. It can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition Information:

YIELDS: 10 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of meat?

Yes, you can use other cuts of beef such as chuck roast, brisket, or even pork shoulder if you prefer.

Just make sure to adjust the cooking time to ensure the meat becomes tender.

Can I make this recipe in a slow cooker?

Absolutely! You can transfer the browned meat and all the ingredients to a slow cooker and cook on low for 6-8 hours or until the meat is tender and the flavors are well combined.

Can I use dried hominy instead of canned?

Yes, but you’ll need to soak the dried hominy overnight and cook it separately before adding it to the posole.

This will add extra time to the preparation.

Can I freeze leftover posole?

Yes, posole freezes well.

Just allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months.

Thaw in the refrigerator before reheating.

Can I use a different type of chile?

You can substitute the green chile with other varieties like Anaheim, poblano, or even a combination of red and green chile for a different flavor profile.

What garnishes work well with this posole?

Traditional garnishes include diced onions, chopped cilantro, shredded cabbage, lime wedges, and sliced radishes.

Oregano and avocado slices also complement the flavors nicely.

How do I prevent the soup from becoming too salty?

Start with less salt and gradually add more to taste.

Also, be mindful of the sodium content in your broth or canned ingredients, opting for low-sodium versions if possible.

How can I make the posole spicier?

To increase the heat, you can add more chile powder, use spicier varieties of green chile, or include diced jalapeños or serrano peppers in the recipe.

Can I make this recipe vegetarian?

Yes, you can omit the meat and use vegetable broth instead of water.

Add extra vegetables like zucchini, corn, or beans for additional texture and flavor.

How long does it take to make this posole?

The total time, including preparation and slow cooking, is about 4-5 hours.

Most of this time is hands-off while the meat is simmering and becoming tender.