Best Beef Pozole Rojo
Serves 8
Prep 30 min
·
Cook 2 hr
A hearty Mexican pozole rojo made with tender beef, hominy, and red chile sauce, finished with fresh crunchy garnishes.
-
3 quarts
(2.8 kg)
hot water, plus more as needed
-
1.5 lbs
(680 g)
boneless beef chuck, trimmed, fat trimmed off and cut in 1 1/2" chunks
-
1 to 1.5 lbs
(450 to 680 g)
bone-in beef shank center cut with bone
-
1
(200 g)
onion, remove outer skin but keep it whole (do a cross cut on the top)
-
1 tsp
(1 g)
dried oregano
-
2 to 3
bay leaves
-
2
beef bouillon cube
-
1 head
garlic, top trimmed
-
2 Tbsp
(18 g)
kosher salt
-
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.
Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
-
6 lbs
(2.7 kg)
Mexican-style hominy, drained and rinsed
-
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
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
Serve with tostadas or tortilla chips.
- 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.
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daveseats.com/recipes/best-beef-pozole-rojo/