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Beef Pozole Rojo

A hearty Mexican soup, pozole (which translates to “hominy”) is a traditional soup that can be made with chicken, beef or pork. Pozole Rojo is made from dried chiles while Pozole Verde is made from tomatillos.
Author Vianney Rodriguez

Ingredients

  • 4 ancho chiles
  • 3 garlic cloves
  • 3 teaspoon salt
  • 4 pounds beef chuck roast
  • 2 teaspoons ground cumin
  • 2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 onion diced chopped
  • 8 cups beef broth
  • 1 tablespoon oregano
  • 1 bay leaf
  • 3 15- ounce cans hominy drained and rinsed
  • To serve: shredded cabbage diced onion, sliced radishes, cilantro, salsa, tostadas, chicharrones and limes

Instructions

  1. For chile sauce: Remove stems, and seeds from chiles, place in a bowl pour boiling water over them.to cover. Allow to soften, about 15 minutes. Once chiles have softened add to a blender along with 1 cup of the soaking liquid, garlic cloves and salt. Blend until smooth, strain.
  2. For beef: Season beef with cumin and salt, set aside. Heat a duchy oven over medium-high heat, add oil. Add onions, cook until soft and translucent, about 4 minutes. Add chuck roast, sear on both sides, about 4minutes each side. Stir in beef broth, bay leaf, oregano and ½ cup chile sauce. Bring to a boil, reduce heat, cover and cook for 2 ½ hours – 3 hours, until beef is tender.
  3. Carefully remove beef from Dutch oven, shred with two forks and return to Dutch oven, stir in hominy, cover and cook an additional 20 minutes. Taste add additional salt If need. Serve with assorted toppings and the remaining chile sauce.