Pozole-Inspired Beef & Chickpea Stew
with Lime-Radish Salad
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Pozole is the ultimate Mexican one-pot dish. Chock full of meat and sweet pepper in a deep red broth, it serves up slow-carb warmth on a cool autumn night. Chickpeas provide extra protein, but offer the same playful nibbles as traditional hominy kernels.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 1 Lime
- 1 Sweet pepper
- 1 Scallion
- 100g Radishes
- 12g Beef demi-glace
- 30ml Tomato paste
- 398ml Chickpeas (canned)
- 8g Playa del Cumin spices (cumin, paprika, salt, red pepper bell, dextrose, garlic, caramel colour, canola oil, oregano, Cayenne pepper, cloves, cellulose)
Contains: Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
30 g
Saturated Fat
8 g
Sodium
1360 mg
Total Carb
75 g
Sugars
8 g
Protein
45 g
Fibre
25 g
Preparation
Start the stew
- Mince the garlic.
- Halve, core and medium-dice the sweet pepper.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the beef; season with ½ the spices. Cook, breaking up the meat, 2 to 3 min., until partially browned.
- Add the sweet pepper, garlic and tomato paste. Cook, stirring often, 2 to 3 min., until dark red and the beef* is cooked through.
- Add the demi-glace and 1 cup water (double for 4 portions); bring to a simmer.
- Cook, slightly covered, stirring occasionally, 2 to 3 min., until the sweet pepper is almost tender.
Mise en place
- Meanwhile, drain and rinse the chickpeas.
- Halve the lime; juice ½ and quarter the remaining ½.
- Thinly slice the radishes.
- Thinly slice the scallion crosswise.
Finish the stew
- To the pot, add the chickpeas and remaining spices. Cook, stirring occasionally, 3 to 5 min., until slightly thickened.
- If the stew seems dry, gradually add up to ½ cup water until you achieve your desired consistency; season with S&P.
Make the radish salad
- Meanwhile, in a large bowl, combine the lime juice, a drizzle of oil and S&P.
- Add the radishes and scallion; toss well.
Plate your dish
- Divide the stew between your bowls.
- Top with the radish salad.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
