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Recipes
Multicooker Sonoran-Style Beef Soup
8 servings
about 2 hours total (Active 30 minutes)

Ingredients

  • 1 large white onion
  • 3 large plum tomatoes
  • 2 medium poblano peppers
  • 1 boneless chuck roast (about 3 lb)
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons vegetable oil
  • 6 cloves garlic
  • 4 cups beef stock (or broth)
  • 2 teaspoons ground cumin
  • 1 (15.5 oz) can hominy
  • 1 bunch fresh cilantro
  • 1 (16 oz) can mild (or medium) pinto chili beans
  • 2 limes, for wedges
  • 1 cup mild (or medium) pico de gallo

Steps

    1. Halve onion, tomatoes, and peppers. Cut roast into 3 pieces and coat with salt (wash hands).
    2. Heat oil in multicooker on SAUTÉ 5 minutes or until hot. Add beef to pan (in batches, if needed); cook 6–8 minutes on each side until browned. Add onions, peppers, tomatoes, garlic, cumin, and stock.
    3. Cover and seal following manufacturer's instructions. Cook on BEEF/STEW 50 minutes or until beef is 195°F (for shreddable). Release pressure following manufacturer's instructions. Remove beef and shred. Remove tomatoes, peppers, onions, and garlic; place carefully in blender, filling no more than halfway. Let stand 5 minutes to cool, then puree until smooth. Drain hominy; chop cilantro finely (1 cup).
    4. Add beans, hominy, shredded beef, vegetable puree, and ¾ cup cilantro carefully to multicooker pot. Simmer on SAUTÉ 10 minutes, stirring occasionally, until heated through. Cut limes into wedges. Ladle soup into serving bowls; top evenly with pico de gallo, lime wedges, and remaining ¼ cup cilantro. Serve.

Amount per ⅛ recipe serving: Calories 530, Total Fat 28g, Sat Fat 10g, Trans Fat 0g, Chol 140mg, Sodium 1330mg, Total Carb 26g, Fiber 4g, Total Sugar 6g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 15%