Pozole Rojo De Res
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.