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Red Beef Pozole

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Red Beef Pozole is a comforting and deeply satisfying Mexican stew made with a bold red chile sauce, hominy, and a variety of traditional toppings.
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This is a sponsored post in partnership with Mazola® Corn Oil.

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Red Beef Pozole served in a decorative blue bowl and topped with cabbage.

Red Beef Pozole will blow your taste buds away!

Very similar to Pozole Rojo and Red Chicken Pozole, but this version is made with beef. 

I top mine with cabbage, jalapeno, onion, and lots of lime. Yum! I know you’ll love each spoonful. 

INGREDIENTS

The ingredients needed to make the beef pozole laid out and labeled.
  • Beef – What you see in the picture is chuck beef roast chopped into pieces. Any 1-inch beef works well. 
  • Mazola® Corn Oil – Only needed are 2 tablespoons of oil to cook the sauce.
  • Hominy – Fresh hominy is time consuming and tedious to make. Here, we’re using canned and rinsed corn hominy. 
  • Water – More than what is shown here is needed. Please refer to the recipe card for exact measurements. 
  • Chile Guajillo – Can’t find it? Use instead, chile California. 
  • Chile Ancho – Use chile morita, but it will change the flavor slightly. 
  • Oregano – Dried ground or dried whole oregano are fine to use in this recipe.

INSTRUCTIONS

A collage showing how to cook the beef for the the pozole.
  • Place the beef, onion, garlic, salt, pepper, and bay leaves in a large stockpot. 
  • Add the water. Cook for 45 minutes. 
  • Remove the debris that forms from the foam. 
  • Discard the onion and bay leaves. 

When you cook the meat, it will release foam. Remove as much as you can. 

You can also carefully wipe around the pot using a paper towel. Be careful. The pot will be hot. 

Leftover Makeover

One of the good things about this recipe is that you can also make it with leftover beef roast and beef broth. Dinner will be ready in no time… YAY!

A collage showing how to make the guajillo sauce for the pozole de res.
  • Rehydrate the dried chiles. 
  • Add the rehydrated chiles and the sauce ingredients to a blender. 
  • Blend until smooth.  

Don’t worry about removing all the seeds from the chiles.
They will not make it through the strainer.

A collage showing how to strain the sauce and assemble the beef posole.
  • Heat the Mazola® Corn Oil and slowly add the sauce.
  • Strain the sauce into the pot. 
  • Add the beef and broth. 
  • Cook for 20 minutes.

Don’t skip this step! Cooking the sauce will make it richer and thicker, developing more flavor. 

The overall pozole will come together with a flavorful sauce. Taste for salt. If needed, add more.
Mazola® Corn Oil is a heart-healthy* cooking oil that has multiple purposes for you and your family – baking, grilling, even good as a marinade.

A hand holding a bowl full of hominy above a pot.
  • Add the hominy to the pot. 
  • Cook for 10 minutes.

Canned hominy is fine to use. Drain, rinse, and add to the pot.

Hominy is corn that has gone through an alkaline process called nixtamalization.

You can NOT substitute corn for hominy. They do not taste the same.

A bowl of red beef pozole topped with cabbage and surrounded by more toppings and a bottle of Mazola oil.

TOPPINGS: 

Shredded cabbage

Shredded lettuce

Diced onion

Chopped cilantro

Sliced jalapeno

Lime

Red Beef Pozole is one of those hearty Mexican stews that screams comfort food. Simply top with your favorite toppings and enjoy!

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Red Beef Pozole served in a decorative blue bowl and topped with cabbage.

Red Beef Pozole

Red Beef Pozole is a comforting and deeply satisfying Mexican stew made with a bold red chile sauce, hominy, and a variety of traditional toppings.
4.75 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6 people
Calories: 681kcal
Author: Maggie Unzueta

Ingredients

For the Beef:

  • 3 lbs Beef  cut into 1-inch pieces
  • 10 cups water
  • 2 tablespoon salt
  • 1 tablespoon pepper
  • 1 onion (cut in half)
  • 2 garlic cloves finely minced
  • 2 bay leaves

For the Sauce:

  • 5 chile guajillos (stems, seeds, and veins removed)
  • 2 ancho chiles (stems, seeds, and veins removed)
  • ½ onion
  • 1 garlic clove
  • 1 teaspoon salt
  • 4 cups water

Also need:

  • 2 tablespoon Mazola® Corn Oil
  • 1 32 oz hominy can, drain, and rinsed
  • 1 teaspoon oregano (ground or whole)
  • salt (to taste)

Instructions

For the Beef:

  • Add all the ingredients to cook the beef in a large stock pot.
  • Cook for 45 minutes.
  • Discard the onion and bay leaves.
  • Using a spoon remove any debris from the cooking.
  • Set the beef and broth aside until ready to use.

For the Sauce:

  • Remove the stems and cut the chiles in half.
  • Remove the seeds and veins from inside the chiles.
  • Place in a stock pot and cover with 3 cups of water.
  • Cover and bring to a boil.
  • Once boiling, turn heat off and let sit for 5 minutes.
  • Discard the water and place rehydrated chiles in a blender.
  • Add the onion, garlic, 1 cup water, and salt to the blender.
  • Blend until smooth.
  • Set aside until ready to use.

To Assemble Pozole:

  • Heat the oil.
  • Carefully strain the sauce into the pot.
  • Cook for 5 minutes.
  • Add the beef, broth, and oregano.
  • Cook for 20 minutes.
  • To the pot, add the rinsed hominy.
  • Cook for 10 minutes.
  • Serve and enjoy.

Video

Notes

TOPPINGS: 
Shredded cabbage
Shredded lettuce
Diced onion
Chopped cilantro
Sliced jalapeno
Lime

Nutrition

Calories: 681kcal | Carbohydrates: 14g | Protein: 41g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 2908mg | Potassium: 949mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3877IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 6mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

*See www.mazola.com for information about the relationship between corn oil and heart disease.

**Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.

More Mexican Beef Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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  1. Ingrid

    So I see no where in the recipes to add the oregano but in the ingredient list it says oregano

    Reply

    • Maggie Unzueta

      When you add the beef and broth to the pot. Also add the oregano. Hope you like this recipe!

      Reply

  2. Carolina

    Can I make the sauce for the pozole a day ahead?

    Reply

    • Maggie Unzueta

      Yes. I do that all the time. The pozole actually tastes better the longer it sits.

      Reply

  3. Rick

    This will be my Easter Sunday breakfast after attending Sunday Mass!!

    Thank you Maggie!!

    Rick

    Reply

    • Maggie Unzueta

      Thanks, Rick. I love you’ll love this recipe.

      Reply