Magical 3-Hour Beef Pozole Rojo That Melts in Your Mouth

I’ll never forget the first time I tasted real Beef Pozole Rojo. It was at a tiny roadside stand in Guadalajara, where the steam from the bubbling red broth fogged up my glasses before I even took a bite. One spoonful of that rich, slightly smoky chile broth with melt-in-your-mouth beef and chewy hominy, and I was hooked. This isn’t just soup—it’s a bowl of Mexican comfort, the kind of dish that warms you from the inside out. Every family has their version, and after years of tweaking, I’ve landed on one that’s as close to that first magical bite as I can get. The secret? Patience, good chiles, and letting the beef simmer until it’s practically begging to fall apart.

Why You’ll Love This Beef Pozole Rojo

Trust me, this pozole isn’t just another soup—it’s a hug in a bowl that’ll have you coming back for seconds. Here’s why it’s special:

• The rich red chile broth (made with guajillo and ancho peppers) has this incredible depth of flavor that’s smoky, slightly sweet, and just spicy enough to wake up your taste buds
• Fall-apart tender beef that’s been simmering for hours, soaking up all those amazing spices
• Chewy hominy adds the most satisfying texture—it’s like little bursts of corn goodness in every bite
• Simple to make (most of the work is just letting the pot do its thing while your kitchen smells amazing)
• Perfect for feeding a crowd or meal prepping—the flavors get even better the next day!

Ingredients for Beef Pozole Rojo

What I love about this recipe is how simple the ingredient list is – just a few key things come together to create magic. Here’s exactly what you’ll need:

• 2 lbs beef shank (or chuck roast, cut into 2-inch chunks – the bone-in shank adds amazing flavor)
• 1 large onion, chopped (about 2 cups – don’t skimp, this builds the base flavor)
• 4 cloves garlic, minced (fresh is best here, not the jarred stuff)
• 3 dried guajillo chiles (these give that perfect smoky depth)
• 2 dried ancho chiles (for a touch of sweetness to balance the heat)
• 1 can (29 oz) white hominy, drained and rinsed well (this is CRUCIAL – that rinsed starch keeps the broth clear)
• 6 cups beef broth (homemade if you have it, but good boxed works too)
• 1 tsp dried oregano (Mexican oregano if you can find it)
• 1 tsp ground cumin (toast whole seeds and grind them yourself for maximum flavor)
• 1 bay leaf (don’t forget to fish it out before serving!)
• Salt to taste (I add this at the end after tasting)
• 2 tbsp vegetable oil (for browning that beautiful beef)

Ingredient Notes & Substitutions

Don’t stress if you can’t find exact ingredients! Here’s how to adapt:

For the chiles – can’t handle heat? Use 2 pasilla chiles instead of guajillos. No anchos? Add an extra guajillo and 1 tbsp brown sugar. Out of hominy? Honestly, there’s no perfect substitute (it’s what makes pozole pozole), but in a pinch, use canned white corn and add 1 tbsp masa harina to the broth.

Beef options: Bone-in shank gives the richest broth, but boneless chuck works great too (just add 1 tsp gelatin to mimic that collagen richness). Short ribs? Absolutely – just skim more fat at the end.

How to Make Beef Pozole Rojo

Okay, let’s get cooking! The magic of Beef Pozole Rojo happens low and slow, but don’t worry – most of this is hands-off time while your kitchen fills with incredible smells. Here’s exactly how I do it:

1. Brown that beef! Heat oil in your largest pot over medium-high. Pat the beef dry (this helps it brown, not steam), then sear it in batches until deeply golden on all sides – about 3 minutes per side. Don’t rush this step – those crispy bits mean flavor!
2. Sweat the aromatics. Push the beef to one side, add chopped onions, and cook until translucent (about 5 minutes). Add garlic and cook just 30 seconds more until fragrant – any longer and it might burn.
3. Wake up those chiles. While the onions cook, quickly toast dried chiles in a dry skillet for 30 seconds per side until fragrant (like roasting marshmallows – you’ll smell when they’re ready). Remove stems and seeds (unless you want extra heat).
4. Blend the red gold. Soak toasted chiles in hot water for 10 minutes to soften, then blend with 1 cup broth until ultra-smooth. Strain through a sieve if you want silky broth (I sometimes skip this for rustic texture).
5. Simmer to perfection. Add chile mixture, remaining broth, hominy, oregano, cumin, and bay leaf to the pot. Bring to a boil, then reduce to the gentlest simmer. Partially cover and let it bubble happily for 2-3 hours until beef shreds easily with a fork.
6. Finish strong. Remove beef, shred it (discard any bones), and return meat to the pot. Taste – now’s when you adjust salt. Fish out that bay leaf (no one wants to bite into that!).

See? The hardest part is waiting while that Beef Pozole Rojo transforms into something magical.

Slow Cooker Variation

Busy day? After browning beef and sautéing onions, dump everything into your slow cooker. Cook on low for 6-8 hours (or high for 3-4). The beef will be fall-apart tender, and your house will smell like a Mexican cantina – in the best way!

Tips for the Best Beef Pozole Rojo

After making this recipe countless times, here are my hard-earned secrets for pozole perfection:

• Skim the fat! After simmering, I let the pot sit off heat for 5 minutes – the fat rises to the top where you can easily spoon it off. Your broth will taste cleaner and look more appetizing.
• Control the heat. Too spicy? Add a spoonful of honey. Need more kick? Throw in a dried arbol chile when blending.
• Shred smart. Use two forks to pull apart the beef while it’s still warm – it’ll melt into the broth beautifully.
• Taste as you go. The flavors develop over time – wait until the final 30 minutes to adjust salt.

Serving Suggestions for Beef Pozole Rojo

Here’s the fun part – loading up your bowl! Pozole’s all about the toppings, so set up a little DIY station and let everyone go wild. My must-haves:

• Crisp radish slices (they add the perfect peppery crunch)
• Fresh lime wedges (that squeeze of acid brightens everything up)
• Handfuls of chopped cilantro (don’t be shy with it!)
• Creamy avocado chunks (they melt beautifully into the hot broth)
• Crunchy tortilla strips or warm corn tortillas on the side

Some folks love shredded cabbage or diced onion too – the more toppings, the merrier!

Storing and Reheating Beef Pozole Rojo

Here’s the beautiful thing about Beef Pozole Rojo – it gets even better overnight as the flavors mingle! Let it cool completely (I usually leave it on the counter for about an hour), then transfer to airtight containers. It’ll keep wonderfully in the fridge for 3-4 days. For longer storage, freeze it flat in ziplock bags for up to 2 months – just thaw overnight in the fridge when you’re ready.

When reheating, do it gently on the stove over medium-low heat with a splash of extra broth or water – the hominy loves to soak up liquid. Stir occasionally until piping hot. Skip the microwave if you can – it tends to make the hominy a bit tough.

Beef Pozole Rojo Nutrition Information

Here’s the scoop on what’s in that comforting bowl: Each serving (about 2 cups) packs around 450 calories, with a hearty 32g of protein from all that beautiful beef. You’re looking at 35g carbs (thanks to the hominy), 6g fiber, and 18g fat (mostly the good kind from the beef and oil). Sodium clocks in at about 800mg – use low-sodium broth if you’re watching that. Remember, these are estimates – actual numbers can vary based on your exact ingredients and portion sizes. But honestly? When it tastes this good, who’s counting?

Frequently Asked Questions

Can I use chicken instead of beef? Absolutely! Swap the beef for 2 lbs chicken thighs (bone-in adds more flavor). The cook time drops to about 1 hour – just simmer until the chicken shreds easily. You’ll get a lighter but equally delicious pozole.

Is hominy really essential? I’ll be honest – yes! Hominy (those big, chewy corn kernels) is what makes pozole pozole. Regular corn doesn’t have the same texture or ability to soak up flavors. If you absolutely can’t find it, mix 1 tbsp masa harina with canned corn to mimic some of that distinctive taste.

How can I reduce the sodium? Easy fixes: use low-sodium beef broth and wait until the very end to add salt. The chiles and spices pack so much flavor, you might not miss it! Rinsing the hominy well also helps cut sodium.

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3-Hour Beef Pozole Rojo

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A hearty Mexican soup made with tender beef, hominy, and a rich red chile broth.

• Author: Kitchen Hub
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 2 lbs beef shank or chuck roast
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 1 can (29 oz) hominy, drained and rinsed
• 6 cups beef broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 bay leaf
• Salt to taste
• 2 tbsp vegetable oil

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Instructions

1. Heat oil in a large pot. Brown the beef on all sides.
2. Add onion and garlic. Cook until softened.
3. Toast dried chiles in a dry skillet for 30 seconds. Remove stems and seeds.
4. Blend chiles with 1 cup beef broth until smooth.
5. Add chile mixture, remaining broth, hominy, oregano, cumin, and bay leaf to the pot.
6. Simmer for 2-3 hours until beef is tender.
7. Remove beef, shred, and return to the pot. Season with salt.
8. Serve with chopped onion, radishes, lime, and cilantro.

Notes

• Use a slow cooker for easier preparation.
• Adjust chile quantity for desired spiciness.
• Store leftovers in the fridge for up to 3 days.

Nutrition

• Serving Size: 1 bowl (500g)
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 80mg