Red Beef Pozole will blow your taste buds away!
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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
INGREDIENTS
- Beef – What you see in the picture is beef chuck roast chopped into pieces. Any 1-inch beef works well.
- 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.
- Mexican Oregano – Dried ground or dried whole oregano are fine to use in this recipe.
🥣 Instructions
- Place the beef, white onion, garlic, salt, black 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!
- 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.
- Heat the oil and slowly add the sauce.
- Strain the sauce into the pot.
- Add the beef and broth.
- Simmer 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.
- Add the hominy to the pot.
- Cook for 10 min.
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 white hominy. They do not taste the same.
Storing Instructions
Place any leftovers in an airtight container and keep in the fridge for up to 4 days. Or, place in a sealable bag, remove as much air as possible, and store in the freezer for up to 4 months. Thaw and reheat before consuming.
Toppings (or Garnishes)
- Shredded cabbage
- Shredded lettuce
- Diced onion
- Chopped cilantro
- Sliced jalapeno
- Lime wedges
- radish
- avocados
- fresh cilantro
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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Did you make this recipe? Please rate the recipe below!
Red Beef Pozole
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.
Hi Maggie,
Thanks for the recipe! What type of beef cuts do you use for this?
I used chuck beef chopped into small pieces, but you can also use “stew beef.”
This has been mine and my fiancé’s favorite pasole recipe! I’ve made it again just today, despite it being 95 and humid out. We love it so much! Thanks for sharing this recipe….it’ll be in our family for years to come!
Heat won’t stop pozole love! So happy to be in your family recipes.
I prepared it for my family yesterday and they Loved it! Thank Maggie for sharing this recipe. Feliz Año Nuevo!
Family-approved Red Beef Pozole! 🥳 So happy your loved ones enjoyed it. Feliz Año Nuevo and many more delicious meals ahead!
So I see no where in the recipes to add the oregano but in the ingredient list it says oregano
When you add the beef and broth to the pot. Also add the oregano. Hope you like this recipe!
Can I make the sauce for the pozole a day ahead?
Yes. I do that all the time. The pozole actually tastes better the longer it sits.
This will be my Easter Sunday breakfast after attending Sunday Mass!!
Thank you Maggie!!
Rick
Thanks, Rick. I love you’ll love this recipe.