📝 About This Recipe
A deep, crimson masterpiece, this Beef Pozole Rojo is a hearty variation of the traditional Mexican celebratory stew. Succulent chunks of beef chuck are slow-simmered until they melt at the touch of a fork, bathed in a complex broth of toasted guajillo and ancho chilies. The addition of nixtamalized hominy provides a unique, nutty chew that makes this dish both comforting and incredibly satisfying.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes)
- 1 large White Onion (halved)
- 6 cloves Garlic (smashed)
- 3 pieces Bay Leaves
- 8 cups Beef Broth (low sodium)
The Red Chile Sauce
- 5 pieces Guajillo Chilies (dried, stemmed and seeded)
- 3 pieces Ancho Chilies (dried, stemmed and seeded)
- 2 pieces Chile de Árbol (optional, for extra heat)
- 1 tablespoon Mexican Oregano (dried)
- 1 teaspoon Ground Cumin
- 2 tablespoons Vegetable Oil
The Body and Garnish
- 2 cans (29 oz each) White Hominy (rinsed and drained)
- 6 pieces Radishes (thinly sliced)
- 2 cups Shredded Cabbage (finely shredded)
- 1/2 cup Fresh Cilantro (chopped)
- 3 pieces Limes (cut into wedges)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, add the cubed beef, halved onion, smashed garlic, and bay leaves. Cover with the beef broth and bring to a boil over high heat.
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2
Once boiling, reduce the heat to low. Use a spoon to skim off any grey foam that rises to the surface to ensure a clean, clear broth. Cover and simmer for 1.5 hours.
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3
While the beef simmers, prepare the chilies. Toast the dried guajillo, ancho, and árbol chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt.
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4
Place the toasted chilies in a bowl of hot water and let them soak for 20 minutes until soft and pliable.
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5
Transfer the soaked chilies to a blender. Add 1 cup of the soaking liquid, the Mexican oregano, and cumin. Blend on high until completely smooth.
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6
Strain the chile puree through a fine-mesh sieve into a bowl to remove any bits of tough skin, ensuring a silky sauce.
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7
In a small skillet, heat the vegetable oil. Carefully pour in the chile puree (it may splatter) and fry it for 3-5 minutes, stirring constantly, to deepen the color and flavor.
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8
Remove the cooked onion halves and bay leaves from the beef pot and discard them.
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9
Stir the fried chile puree and the rinsed hominy into the pot with the beef. Season generously with salt.
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10
Continue to simmer the stew uncovered for another 45-60 minutes. The beef should be tender enough to shred, and the hominy 'petals' should start to open up.
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11
Taste the broth and adjust the seasoning with more salt or oregano if needed. The broth should be vibrant and robust.
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12
Ladle the hot pozole into deep bowls, ensuring everyone gets plenty of beef and hominy.
💡 Chef's Tips
Always strain your chile sauce; this is the secret to the professional, silky mouthfeel of authentic pozole. Don't skip the skimming step at the beginning, as it removes impurities from the beef that can make the broth cloudy. If you can't find Mexican oregano, use Marjoram rather than Mediterranean oregano for a closer flavor profile. Pozole is even better the next day, as the flavors meld and the beef absorbs more of the chile essence. For an even richer broth, you can sear the beef cubes in oil before adding the liquid.
🍽️ Serving Suggestions
Serve with warm, crispy corn tostadas on the side for a crunch contrast. A cold Mexican lager or a refreshing Hibiscus (Jamaica) iced tea balances the heat perfectly. Provide small bowls of dried oregano and red chili flakes at the table for guests to customize their spice level. A dollop of sour cream or diced avocado can add a creamy element to the spicy broth.