• Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
menu icon
go to homepage
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Beef

    Red Beef Pozole

    Published: Apr 11, 2022 · Updated: Nov 9, 2022 by Maggie Unzueta

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

    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. 

    Table of Contents

    • 1 INGREDIENTS
    • 2 INSTRUCTIONS
    • 3 TOPPINGS: 
      • 3.1 HUNGRY FOR MORE?
    • 4 Red Beef Pozole
      • 4.1 Ingredients
        • 4.1.1 For the Beef:
        • 4.1.2 For the Sauce:
        • 4.1.3 Also need:
      • 4.2 Instructions
        • 4.2.1 For the Beef:
        • 4.2.2 For the Sauce:
        • 4.2.3 To Assemble Pozole:
      • 4.3 Video
      • 4.4 Notes
      • 4.5 Nutrition

    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!

    HUNGRY FOR MORE?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!

    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 minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 30 minutes 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

    • Chipotle carne asada tacos served on a decorative Mexican plate next to red rice.
      Chipotle Carne Asada
    • A carne asada torta served on a white plate.
      Carne Asada Torta
    • Two Carne Asada street tacos sitting on a decorative blue plate.
      Carne Asada Street Tacos 🌮 (VIDEO)
    • Fajitas de Res Tacos placed on a wooden cutting board.
      Fajitas de Res (Beef Fajitas)

    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.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ingrid

      January 29, 2023 at 12:31 pm

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

      Reply
      • Maggie Unzueta

        February 14, 2023 at 8:30 am

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

        Reply
    2. Carolina

      December 21, 2022 at 8:44 pm

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

      Reply
      • Maggie Unzueta

        December 28, 2022 at 9:44 am

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

        Reply
    3. Rick

      April 13, 2022 at 11:37 am

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

      Thank you Maggie!!

      Rick

      Reply
      • Maggie Unzueta

        April 14, 2022 at 8:39 am

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

        Reply

    Primary Sidebar

    A picture of Maggie Unzueta in her kitchen holding a coffee cup.

    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

    More about me →

    Popular

    • Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.
      Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
    • Camarones a la Diabla served next to white rice and lime wedges.
      Camarones a la Diabla [VIDEO]
    • Menudo, or Pancita, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen
      Menudo (or Pancita) + VIDEO
    • Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.
      Instant Pot Pork Tamales [VIDEO]
    • Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.
      Caldo de Camarón – Mexican Shrimp Soup + VIDEO
    • Carne En Su Jugo in a white bowl topped with cilantro beans bacon
      Carne En Su Jugo + VIDEO

    FEATURED IN


    Online publications Mama Maggie's Kitchen has been feature in.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Subscribe

    • Sign Up! for emails and start cooking Mexican food today!

    Contact

    • About Maggie
    • Contact
    • Cookbook

    © 2010-2023 · Mama Maggie's Kitchen ·