Pozole Rojo De Res
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.
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 pics 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.