Dave's Recipes

Best Beef Pozole Rojo

A classic Mexican pozole soup recipe made with beef, hominy and a variety of flavorful garnishes.

Prep: 30 min Cook: 2 hr

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This Best Beef Pozole Rojo is a traditional Mexican soup packed with beef and hominy, and accented with cabbage, onions, cilantro, and a squeeze of lime. This soup is perfect for serving on a chilly day or for a casual dinner party. Some helpful tips for this recipe include bringing meat to room temperature before cooking and ensuring that if more water is added while cooking the meat, it is boiling hot to maintain a stable cooking temperature.

  • 1.5 lbs (680 g) beef chuck roast, trimmed and cut into 1½" chunks
  • 1 to 1.5 lb (454 to 680 g) bone-in beef shank center cut with bone
  • 1 large white onion, whole, outer skin removed
  • 1 whole head garlic, top cut off
  • 3 quarts (2.839 kg) water, hot
  • 1 tsp dried oregano
  • 2 to 3 bay leaves
  • 2 beef bouillon cube
  • 2 Tbsp kosher salt
  • 1.5 lbs (680 g) beef chuck roast, trimmed and cut into 1½" chunks
  • 1 to 1.5 lb (454 to 680 g) bone-in beef shank center cut with bone
  • 1 large white onion, whole, outer skin removed
  • 1 whole head garlic, top cut off
  • 3 quarts (2.839 kg) water, hot
  • 1 tsp dried oregano
  • 2 to 3 bay leaves
  • 2 beef bouillon cube
  • 2 Tbsp kosher salt

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.

As water begins to evaporate, add boiling hot water to keep the broth at the same amount.

As water begins to evaporate, add boiling hot water to keep the broth at the same amount.

  • 3 dried guajillo chile, seeds and stem removed
  • 3 dried ancho chiles, seeds and stem removed
  • 0.25 medium onion
  • 3 (12 g) cloves garlic
  • 1⁄2 tsp oregano
  • 1⁄2 tsp kosher salt
  • 4 cups (946 g) water
  • 3 dried guajillo chile, seeds and stem removed
  • 3 dried ancho chiles, seeds and stem removed
  • 0.25 medium onion
  • 3 (12 g) cloves garlic
  • 1⁄2 tsp oregano
  • 1⁄2 tsp kosher salt
  • 4 cups (946 g) water

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.

  • 1 Tbsp ground black pepper
  • 6 lbs (2.722 kg) Mexican-style hominy, drained and rinsed
  • 2 cups prepared red sauce
  • 1 Tbsp ground black pepper
  • 6 lbs (2.722 kg) Mexican-style hominy, drained and rinsed
  • 2 cups prepared red sauce

Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf. Add the hominy and 2 cups red sauce. Cook for about 30 more minutes. Taste for seasoning.

  • cabbage, shredded
  • onion, finely diced
  • radishes, sliced
  • cilantro, roughly chopped
  • lime juice
  • hot sauce
  • cabbage, shredded
  • onion, finely diced
  • radishes, sliced
  • cilantro, roughly chopped
  • lime juice
  • hot sauce

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.

Serve with tostadas or tortilla chips.

Sources:

Category:

Soups

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.

Thanks for visiting my site.