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3-Hour Beef Pozole Rojo

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

Ingredients

Scale
  • 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

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

Find it online: https://www.recipekitchenhub.com/beef-pozole-rojo-recipe-easy-mexican-soup/