Pozole Rojo de Res

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This pozole rojo de res is a Mexican red hominy soup made with beef shank, chuck roast, and dried California chiles. The beef simmers until tender before joining the red chile sauce and canned hominy. Serve with shredded cabbage, radishes, and lime. The recipe makes 8 servings and takes about 3 hours.

Prefer a tangy green broth with chicken? Try my pozole verde de pollo. For beef and vegetables without hominy, make caldo de res, or browse all my Mexican soup recipes.

Why You'll Love Pozole Rojo de Res

Rich, authentic flavor: The combination of tender beef and dried California chiles gives the broth incredible depth and warmth.
Perfect for feeding a crowd: This recipe makes a large batch that serves 8, ideal for parties or meal prep.
Hearty and customizable: Top it with your favorite garnishes like shredded cabbage, radishes, and lime for endless variety.
Comforting and nourishing: Packed with protein, fiber, and bold flavor, Pozole Rojo is both satisfying and wholesome.

What Each Ingredient Does

Beef shank & chuck roast: Provide deep, beefy richness and tender meat for the stew.
Garlic & onion: Build the aromatic foundation for both the broth and chile sauce.
Bay leaves: Add subtle herbal depth to the broth.
California chiles: Deliver the signature smoky-sweet red color and mild heat.
Beef bouillon: Intensifies the umami flavor and enhances the broth’s richness.
Oregano: Balances the chile’s smokiness with earthy, herbal notes.
Hominy: Adds hearty texture and traditional flavor to the stew base.
Cabbage, radishes, lime: Bright, crisp toppings that contrast beautifully with the savory stew.

Tips and Tricks for Success

Use quality chiles: Fresh, pliable dried chiles make a big difference in the sauce’s flavor and color.
Don’t rush the simmer: Pozole gets better the longer it cooks—low and slow is key.
Adjust the spice: Chile heat varies. Start with the California chiles listed in this recipe and offer hot sauce at the table for anyone who wants more heat.
Skim often: Removing foam from the broth keeps it clear and clean-tasting.

Frequently Asked Questions

Can I use pork instead of beef?

Pork shoulder can be used in a different version of pozole, but this recipe is written for beef shank and chuck. A pork version needs its own quantity and cooking time; cook until tender rather than assuming an exact swap.

Can I make this in a slow cooker?

Absolutely, combine all broth ingredients and cook on low for 6–8 hours, then add the chile sauce and hominy during the last hour.

Can I freeze Pozole Rojo?

Yes, it freezes beautifully for up to 3 months. Reheat gently on the stove and add fresh toppings before serving.

If a pot of red chiles is your love language, my beef birria tacos take rich red chile flavors and turn them into crispy, cheesy tacos with a consomé for dipping.

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Pozole Rojo De Res

Anahi

Pozole rojo meant a celebration was coming. In my family it showed up for birthdays and holidays and honestly any excuse to get everyone in one room, and half the fun was the spread of toppings. My abuela and tía lined up little bowls of cabbage, radish, onion, and lime, and let everyone build a bowl their own way. I remember the long table, the noise, the way the red broth stained all our smiles. My parents spent their lives cooking for other people, so a pot made just for us always felt like the biggest kind of love. This is what I pull out when I want a reason to gather my people.

A rich and authentic Mexican Pozole Rojo made with tender beef, hominy, and a flavorful red chile broth. A comforting classic perfect for family gatherings, holidays, or cozy weekends at home.

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Prep Time 30

Cook Time 2 30

Total Time 3

Course Soup

Cuisine Mexican

Servings 8 servings

Calories 360 kcal

Ingredients

5 quarts water
½ white onion
1 head of garlic top sliced off to expose cloves
2 bay leaves
2 tablespoon salt plus more for taste
4 pieces of beef shank
1 lb beef chuck roast

For the Chile Sauce

10 dried California chiles stems and seeds removed
5 cloves garlic
1 tablespoon beef bouillon
2 teaspoon oregano
¼ white onion

For the Stew

2 25 oz can hominy rinsed nd drained
additional oregano and salt to taste

For Serving

Shredded cabbage
Sliced radishes
Lime wedges
Diced onion (optional)
Dried oregano (optional)

Instructions

Make the Broth In an 8-quart pot, bring 5 quarts of water to a simmer. Add ½ white onion, bay leaves, the head of garlic, and salt. Once heated, add 4 pieces of beef shank and 1 lb of beef chuck roast.
Simmer on medium heat for about 1 hour and 30 minutes, or until the meat is tender and the broth is rich and flavorful. Skim off any foam that rises to the top.
Prepare the Chile Sauce While the broth cooks, remove the stems and seeds from 10 dried California chiles. Boil or soak them in hot broth for a few minutes until softened. Transfer to a blender and add 5 garlic cloves, beef bouillon, oregano, salt, ¼ onion, and 1 cup of the beef stock. Blend until completely smooth.
Strain and Add the Sauce Pour the blended chile sauce through a fine mesh strainer directly into the soup to remove any bits of skin or seeds. Stir well to combine.
Add Hominy Add the rinsed and drained hominy. Taste and adjust with additional salt and oregano if needed.Simmer uncovered for another 1 hour, allowing the broth to deepen and thicken slightly.
Serve Ladle the pozole into bowls and garnish generously with shredded cabbage, sliced radishes, and a squeeze of lime. Add diced onion or extra oregano to taste.

Keyword beef pozole, pozole rojo, red pozole

Storage and Freezing

Cool promptly, divide into shallow airtight containers, and refrigerate within 2 hours. Keep for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave until the center reaches 165°F, adding a splash of broth or water if needed.