Beef Pozole Rojo is a traditional Mexican soup made with tender beef, hominy (dried corn kernels), and a rich red chile broth. It’s hearty, comforting, and perfect for family dinners, holidays, or cozy evenings.
Why You’ll Love This Recipe
Authentic Mexican Flavor: Made with traditional guajillo and ancho chiles for a deep, smoky broth.
Hearty & Comforting: Tender beef and hominy create a filling, satisfying meal.
Customizable Toppings: Finish with cabbage, radishes, cilantro, lime, and more.
Even Better the Next Day: The flavors continue to develop after resting overnight.
Key Ingredients
Beef Chuck Roast or Beef Shank: Becomes incredibly tender after slow simmering.
Hominy: Adds its signature chewy texture and mild corn flavor.
Guajillo, Ancho, and Pasilla Chiles: Create the classic rich red broth.
Cumin & Oregano: Bring warmth and traditional Mexican flavor.
Tomato Paste (Optional): Adds extra richness to the broth.
Expert Tips
Lightly toast the dried chiles without burning them.
Strain the blended chile sauce for a smooth, silky broth.
Simmer long enough for the beef to become fork-tender.
Make it a day ahead for even deeper flavor.
Freeze leftovers (without garnishes) for up to 3 months.
Ingredients
For the Broth
2 lbs beef chuck roast or beef shank, cut into large chunks
10 cups water (or enough to cover the meat)
1 onion, quartered
4 garlic cloves, smashed
2 bay leaves
Salt and black pepper to taste
For the Red Chile Sauce
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles (optional)
½ cup water (for soaking the chiles)
½ tsp ground cumin
½ tsp dried oregano
1 tbsp tomato paste (optional)
For the Pozole
3 cans (15 oz each) hominy, drained and rinsed (or about 4 cups frozen hominy)
1 tsp ground cumin (optional)
1 tsp dried oregano (optional)
Garnishes
Shredded cabbage or lettuce
Thinly sliced radishes
Chopped white onion
Fresh cilantro
Lime wedges
Crushed tortilla chips or tostadas
Hot sauce (optional)
Instructions
- Cook the Beef
Place the beef, water, onion, garlic, and bay leaves in a large pot.
Bring to a boil, then reduce heat and simmer for 2½–3 hours, or until the beef is fork-tender.
Remove the beef, shred or chop into bite-sized pieces, and set aside.
Discard the onion, garlic, and bay leaves. Reserve the broth. - Make the Red Chile Sauce
Toast the dried chiles in a skillet for about 2 minutes until fragrant.
Add ½ cup water and simmer for 5 minutes to soften.
Blend the softened chiles with the soaking liquid, cumin, oregano, and tomato paste until smooth.
Strain through a fine mesh sieve. - Assemble the Pozole
Stir the chile sauce into the reserved broth.
Add the hominy and shredded beef.
Stir in the optional cumin and oregano.
Simmer uncovered for 30–45 minutes.
Season with salt and black pepper to taste. - Serve
Ladle into bowls and top with cabbage, radishes, onions, cilantro, lime wedges, tortilla chips or tostadas, and hot sauce if desired.
Important Notes
Wear gloves when handling dried chiles if you have sensitive skin.
Adjust the spice level by adding or reducing the amount of chiles.
Straining the chile sauce creates a smooth, authentic broth.
Beef chuck roast provides the richest flavor, while beef shank creates an even more flavorful broth.
Nutrition Information (Per Serving – Approximate)
Calories: 360
Protein: 30g
Fat: 17g
Carbohydrates: 20g
Fiber: 4g
Sodium: 680mg