Go Back

Beef Pozole Rojo - A Comforting, Red Chile Hominy Stew

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Beef: 2–2.5 lb beef chuck roast or beef shank, cut into large chunks
  • Hominy: 2 (25–28 oz) cans white hominy, drained and rinsed, or 4 cups cooked
  • Dried chiles: 5 guajillo, 3 ancho (seeded and stemmed)
  • Aromatics: 1 large white onion (half for broth, half diced), 6 garlic cloves
  • Tomato: 1 large ripe tomato or 1 cup crushed tomatoes
  • Broth/liquid: 8 cups beef or chicken broth, plus water as needed
  • Seasoning: 2 tsp Mexican oregano, 2 tsp ground cumin, 2 bay leaves, salt, black pepper
  • Oil: 2 tbsp neutral oil (canola or avocado)
  • Acid: 1–2 limes
  • Toppings: Shredded green cabbage, sliced radishes, diced white onion, chopped cilantro, lime wedges, dried Mexican oregano, avocado (optional)

Method
 

  1. Prep the chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 30–60 seconds per side until fragrant. Do not burn.
  2. Soak the chiles: Place toasted chiles in a bowl and cover with hot water. Soak 20 minutes until pliable. Reserve 1/2 cup of the soaking liquid.
  3. Start the broth: In a large pot, add beef, half the onion (in chunks), 2 garlic cloves, bay leaves, and enough broth to cover by 1 inch. Bring to a boil, then lower to a gentle simmer. Skim foam. Cook 1.5–2 hours until beef is very tender.
  4. Make the chile sauce: Blend soaked chiles with reserved chile liquid, remaining garlic, tomato, cumin, 1 tsp salt, and a few grinds of pepper until smooth. Add a splash of broth if needed to help it blend.
  5. Cook the sauce: Heat oil in a skillet over medium. Pour in the blended sauce and cook 5–7 minutes, stirring, until slightly thickened and the color deepens. This step mellows any bitterness.
  6. Shred the beef: Remove beef from the pot. Discard bay leaves and onion pieces. Shred or cube the beef into bite-sized pieces.
  7. Combine: Return shredded beef to the pot. Stir in the cooked chile sauce and the hominy. Add remaining broth or water to reach a hearty, soupy consistency.
  8. Simmer and season: Add Mexican oregano and adjust salt and pepper. Simmer 20–30 minutes to let flavors meld. Finish with a squeeze of lime for brightness.
  9. Serve: Ladle into bowls and top with cabbage, radishes, diced onion, cilantro, a pinch of dried oregano, and more lime. Add avocado if you like.