Best Beef Pozole Rojo
Recipe by user david
A hearty Mexican pozole rojo made with tender beef, hominy, and red chile sauce, finished with fresh crunchy garnishes.
Serves 8
This classic Mexican pozole rojo features tender chunks of beef simmered into a rich broth with oregano and bay, then finished with hominy and prepared red sauce for deep, comforting flavor. It’s perfect for a weekend family meal, game day, or any time you want a big pot of soup that feeds a crowd. For best results, keep the broth level steady by adding only boiling-hot water as it cooks, and don’t skip the fresh garnishes (cabbage, onion, cilantro, lime, and hot sauce) since they add brightness and crunch to every bowl.
- 3 dried guajillo chile, seeds removed and rinsed
- 3 dried ancho chiles, seeds removed and rinsed
Remove the stem and seeds from the chiles. Rinse well to remove any dust.
- 0.25 onion, chopped
- 3 cloves garlic, chopped
- 1⁄2 tsp (1 g) oregano
- 1⁄2 tsp (1 g) kosher salt, if using table salt use a little less teaspoon
- 4 cups (950 g) water
Place in a medium pot along with the onion, garlic, spices & water.
Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.
- 1 cup (240 g) water, from the water where the chile cooked on
Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
- 1⁄2 cup (120 g) water (optional), chile water (if you have a lot of pulp left)
Puree chiles and then pass thru a strainer to remove the remaining seeds and skins. If you have a lot of pulp left, you may add it back to the blender along with 1/2 cup of the chile water. Blend and strain again.
- 3 quarts 3 quarts (2.8 kg) hot water, plus more as needed
- 1.5 lbs 1.5 lbs (680 g) boneless beef chuck, trimmed, fat trimmed off and cut in 1 1/2" chunks
- 1 to 1.5 lbs 1 to 1.5 lbs (450 to 680 g) bone-in beef shank center cut with bone
- 1 1 large white onion, peeled, remove outer skin but keep it whole (do a cross cut on the top)
- 1 tsp 1 tsp (1 g) dried oregano
- 2 to 3 2 to 3 bay leaves
- 2 2 beef bouillon cube
- 1 head 1 head garlic, top trimmed
- 2 Tbsp 2 Tbsp (17 g) kosher salt
- 1 Tbsp 1 Tbsp black pepper, finely ground
- 3 quarts 3 quarts (2.8 kg) hot water, plus more as needed
- 1.5 lbs 1.5 lbs (680 g) boneless beef chuck, trimmed, fat trimmed off and cut in 1 1/2" chunks
- 1 to 1.5 lbs 1 to 1.5 lbs (450 to 680 g) bone-in beef shank center cut with bone
- 1 1 large white onion, peeled, remove outer skin but keep it whole (do a cross cut on the top)
- 1 tsp 1 tsp (1 g) dried oregano
- 2 to 3 2 to 3 bay leaves
- 2 2 beef bouillon cube
- 1 head 1 head garlic, top trimmed
- 2 Tbsp 2 Tbsp (17 g) kosher salt
- 1 Tbsp 1 Tbsp black pepper, finely ground
In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
- 6 lbs 6 lbs (2.7 kg) Mexican-style hominy, drained and rinsed
- 2 cups 2 cups (490 g) prepared red sauce, or more to taste
- 6 lbs 6 lbs (2.7 kg) Mexican-style hominy, drained and rinsed
- 2 cups 2 cups (490 g) prepared red sauce, or more to taste
Add the hominy and red sauce. Cook for about 30 more minutes. Taste for seasoning.
- cabbage, shredded, for garnish
- fresh cilantro, for garnish
- onions, finely diced, for garnish
- lime juice, for garnish
- hot sauce, for garnish
- radishes, sliced, for garnish
- cabbage, shredded, for garnish
- fresh cilantro, for garnish
- onions, finely diced, for garnish
- lime juice, for garnish
- hot sauce, for garnish
- radishes, sliced, for garnish
When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
- tostada, for serving
- tortilla chips, for serving
- tostada, for serving
- tortilla chips, for serving
Serve with tostadas or tortilla chips.
Notes
Bring meat to room temperature before cooking.
If you’re using pork or chicken, use about 2.5 or 3 lbs of a combination of meat with bones.
If you need to add more water when cooking the meat, make sure it’s boiling hot as you don’t want to bring the temperature down.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 202 | 1613 |
| Protein | 15.6g | 125.2g |
| Fat | 15.1g | 121.1g |
| Saturated Fat | 5.4g | 43.1g |
| Carbohydrates | 0.0g | 0.0g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.0g |
| Sodium | 41mg | 329mg |
| Cholesterol | 57mg | 454mg |
Per serving values based on 8 servings.
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