Best Beef Pozole Rojo
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
-
Servings
8 servings
-
Calories
423 kcal
-
Course
Main Course
-
Cuisine
Mexican
Best Beef Pozole Rojo
Description
Best Beef Pozole Rojo combines chunks of beef chuck and bone-in shank simmered for hours with a whole onion, garlic, oregano, bay leaves, beef bullion, salt, and pepper to form the base broth. The red chile sauce, made from dried guajillo and ancho chiles blended with garlic, onion, oregano, and salt, is cooked and strained into the stew, lending a deep red color and a mildly smoky, earthy flavor typical of chile colorado. Hominy is drained and added near the end to soak up the savory broth and chile flavors.
The stew is cooked slowly to tenderize the beef and meld flavors, then served with a variety of garnishes such as finely shredded cabbage, diced onion, sliced radishes, fresh cilantro, lime juice, and hot sauce, allowing diners to customize their bowls. Tostadas or tortilla chips provide a crunchy accompaniment that complements the hearty texture.
For best results, bring the meat to room temperature before cooking. When adding water to maintain broth volume, only add boiling water to keep cooking temperature steady. Using bone-in cuts adds richness. The recipe calls for a careful preparation of the chile sauce, simmered until soft to enhance flavor and remove dust from dried chiles. This poke-perfect balance of spice, richness, and traditional accompaniments makes it a classic Mexican comfort food.
Ingredients
- 1 ½ pounds chuck roast fat trimmed off and cut in 1 ½" chunks, trimmed
- 1 to 1 ½ pounds shank with bone bone-in center cut
- 1 white onion remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors, large
- 1 garlic cut a little bit of the top, whole head
- 12 cups water about 3 liters, hot, plus more as needed
- 2 cup red sauce ingredients to make below, prepared or more to taste
- 1 teaspoon oregano dried
- 2 to 3 bay leaf
- 2 beef bullion cubes
- 2 tablespoon kosher salt
- 1 tablespoon black pepper ground
- 6 lbs & 12 oz can hominy drained and rinsed, Mexican style
Red Sauce (chile colorado) - Makes 2 cups
- 3 dried guajillo chile seeds removed & rinsed
- 3 ancho chile seeds removed & rinsed, dried
- ¼ onion medium, yellow or white
- 3 garlic cloves
- ½ teaspoon oregano
- ½ teaspoon kosher salt if using table salt use less
- 4 cups water
Garnishes
- cabbage shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice, hot sauce
- onion
- radish
- cilantro
- lime juice
- hot sauce
Instructions
- In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
- Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
- Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
- Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
- When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
- serve with tostadas or tortilla chips.
Make the sauce (while the meat is cooking or make ahead)
- Remove the stem and seeds from the chiles. Rinse well to remove any dust.
- Place in a medium pot along with the onion, garlic, spices & water.
- Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.
- Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
- Puree chiles and then pass thru a strainer to remove the remaining seeds and skins. If you have a lot of pulp left, you may add it back to the blender along with ½ cup of the chile water. Blend and strain again.
- Set aside.
Notes
- Let the beef come to room temperature before cooking to ensure even cooking.
- If using pork or chicken instead of beef, use about 2.5 to 3 lbs combined meat with bones for flavor.
- When replenishing water during simmering, add only boiling hot water to maintain cooking temperature and broth strength.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1large bowl | |
| Calories | 423kcal | 21% |
| Carbohydrates | 43g | 14% |
| Protein | 41g | 82% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 1199mg | 50% |
| Potassium | 2mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
