Enjoy Red Beef Pozole at home with this easy recipe! The beef is simmered with spices until tender, creating a delicious broth. Add the hominy and then all comes together perfectly. It’s Mexican comfort food heaven!

Serve pozole with tostadas or tortilla chips and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, radishes, minced onions, lime juice, hot sauce. And for a drink? Horchata is a must!

Un tazón blanco con pozole rojo adornado con repollo rallado y rábanos
Garnish Pozole Rojo with cabbage, radishes, cilantro and a splash of lime!

Hello!!! You know what time it is? It’s Pozole and Tamales time baby! These are the most traditional Mexican dishes of the festive season and I don’t know about you, but everyone I know associates December with Pozole and Tamales.

It’s the ideal hearty soup for chilly weather. But Mexican food lovers enjoy it yearlong and especially as a weekend dish!

Una olla roja con pozole dentro y guarniciones alrededor en pequeños platos.

My mom used to make the best Pozole ever and it was always the most requested meal by family members for special occasions. She would cook a humongous pot that left us with lots of leftovers.

Speaking of leftovers, this is one of those dishes that tastes better the day after. Kind of like beef chili or meatballs in marinara sauce. So go ahead and make enough for leftovers and enjoy it even more the second day!

El maíz en el pozole de ternera

What kind of meat should I use?

For this Pozole recipe I will use beef but it can also be made with pork or even chicken.

  • Beef: Use chuck roast + bone-in shank center cut with bone.
  • Pork: It can be a one of these or a combination of pork shoulder (espaldilla), pork loin or pork shoulder (lomo de puerco)
  • Chicken: A combination of chicken breast, thighs & legs.
  • Bones: These are essential for flavor and make sure to include some from whatever type of meat you’ll be using: neck or backbones are a good option.

Ingredients

This recipe will feed about 4 people while having some leftovers. If you are feeding a crowd, good news: It doubles (or triples) beautifully!

  • Meat: 1.5 pounds chuck roast trimmed and cut in 1 1/2″ chunks + 1 to 1.5 pounds bone-in shank center cut (if you’re using pork or chicken, use about 2.5 or 3 lbs of a combination of meat with bones)
  • 1 large white onion
  • 1 whole garlic head
  • 12 cups hot water (plus more as needed) about 3 liters
  • 1 teaspoon dried oregano preferably Mexican
  • 2 large bay leaves or 3 small ones
  • 2 beef bullion cubes
  • 2 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • One large can (6 lbs & 12 oz ) Mexican style cooked hominy drained and rinsed
  • 2 cups red sauce
  • For the red sauce: 3 guajillos chiles & 3 ancho chiles (washed and with seeds removed) + garlic cloves, oregano & kosher salt.
  • Garnishes: shredded cabbage diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

Make The Sauce: step by step

Ingredientes: chiles ancho y guajillo, ajo, orégano y sal

You can make the sauce before you start cooking the pozole up to a week in advanced. Or start this process while the meat cooks. It’s up to you!

cocinar los chiles, las cebollas y el ajo en una sartén mediana
  • Start by removing the stem and seeds from the chiles. Rinse well to remove any dust.
  • 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.
  • Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
  • Puree chiles very well

How To Make Pozole

  • 1) In a large pot, add the water, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
  • 2) Cover and bring liquid to a boil. Add the two cups red sauce and continue to cook on low heat for about two hours
  • 3) Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
  • Note: You can shred the beef if you want or serve in chunks as is.
  • Add the hominy and cook for about 30 more minutes or until soft. Taste for seasoning.
  • 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.
  • serve with tostadas or tortilla chips.
Pozole rojo en un bol blanco con una tostada al lado

Reheating Leftovers

The best way to reheat leftovers is to place in a sauce pot and cook over medium-low heat until heated thru. Cooking it again in real heat (versus microwave) will help develop the flavors even more!

But if you can’t use a stove, go ahead and reheat in microwave for a couple of minutes per serving.

FAQs:

Is pozole healthy

Per this page “A half-cup of canned yellow hominy contains 58 calories, 2 grams of fiber, 276 milligrams sodium and about 1 gram each of protein and fat. A half cup of plain cooked hominy grits contains 76 calories, about 1½ grams of protein and 1 gram of fiber, and traces of sodium and fat. Hominy grits often are enriched with thiamin, riboflavin, niacin, folic acid and iron; vitamin D and calcium are added to some brands.”

Even though it may not have a major nutrition factor, it is not unhealthy per se! So go ahead and eat it without any fears 🙂

Is pozole rojo spicy

The chiles used to make the sauce are not spicy but they do have a little bit of a kick. If you don’t want it to be spicy, don’t add extra hot sauce after it’s cooked.

Can you freeze leftovers?

Yes you can! Just store in an airtight plastic container and defrost in the refrigerator.

Another sauce you can use is my delicious red sauce recipe

Un tazón blanco con pozole rojo adornado con repollo rallado y rábanos

Best Beef Pozole Rojo

Servings 8servings

Mira González

4.76 from 29 votes
Prep Time 30mins
Cook Time 2hrs
Total Time 2hrs30mins
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Pozole soup is a Mexican classic! This version is made with beef & hominy topped with cabbage, onions, cilantro, and of course, a squeeze of lime.

8servings

Ingredients

  • 1 ½poundschuck roast trimmed (see note #1 below)fat trimmed off and cut in 1 ½» chunks
  • 1 to 1 ½poundsbone-in shank center cut with bone (see note #2 below)
  • 1large white onionremove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors)
  • 1whole garlic headcut a little bit of the top
  • 12cupsof hot water (plus more as needed)about 3 liters
  • 2cupprepared red sauce (or more to taste)ingredients to make below
  • 1teaspoondried oregano
  • 2 to 3bay leaf
  • 2beef bullion cubes
  • 2tablespoonkosher salt
  • 1tablespoonground black pepper
  • 6 lbs & 12 ozcanMexican style hominydrained and rinsed
Red Sauce (chile colorado) – Makes 2 cups

  • 3dried chile guajillos seeds removed & rinsed
  • 3 dried ancho chilesseeds removed & rinsed
  • ¼medium onion (yellow or white)
  • 3garlic cloves
  • ½teaspoonoregano
  • ½teaspoon kosher salt (if using table salt use a little less teaspoon)
  • 4cupswater
Garnishes

  • Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

Instructions

  • 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.
  • Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
  • 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.
  • serve with tostadas or tortilla chips.

Make the sauce (while the meat is cooking or make ahead)

  • Remove the stem and seeds from the chiles. Rinse well to remove any dust.
  • 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.
  • Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
  • 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 ½ cup of the chile water. Blend and strain again.
  • Set aside.

NUTRITION

Serving: 1large bowl | Calories: 423kcal | Carbohydrates: 43g | Protein: 41g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1199mg | Potassium: 2mg | Fiber: 7g | Sugar: 5g
Imagen de cerca de un pozole en un cuenco
Delicious Red Beef Pozole
Autor

¡Hola! Soy Mira una amante de los viajes extremos, ¡y de la comida picante! En mi página web encontrarás un montón de recetas de todo el mundo