Beef Pozole Rojo
A slow-simmered Mexican stew of tender beef and hominy in a rich, chile-based broth. Finish with fresh toppings for a restaurant-quality meal.
- Total time
- 75 min
- Servings
- 6
- Calories
- 520
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Toast guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
Step 2
Place toasted chiles in a bowl and cover with 1 cup hot water; let soak 15 minutes until soft.
Step 3
Blend soaked chiles (discard soaking liquid) with garlic, onion, cumin seeds, oregano, and 1 cup fresh broth until smooth.
Step 4
Strain chile mixture through a fine-mesh sieve, pressing solids to extract all liquid. Discard pulp.
Step 5
Heat oil in a large heavy pot over medium-high until shimmering, about 90 seconds.
Step 6
Brown beef in two batches without stirring for 3-4 minutes per batch until deeply caramelized on all sides.
Step 7
Remove beef; add chile puree to the pot and cook, stirring often, for 2 minutes until darkened.
Step 8
Return beef to pot; add 8 cups broth. Bring to a simmer, then lower heat and cover partially.
Step 9
Simmer uncovered for 45 minutes until beef is fork-tender, stirring every 15 minutes.
Step 10
Stir in hominy and simmer 5 more minutes until heated through. Season with salt and pepper.
Step 11
Ladle into bowls. Top with fresh lime wedges, cilantro, sliced radish, and crumbled tostadas.
Tools you’ll need
- 12-inch skillet or comal
- large heavy pot (6-quart minimum)
- fine-mesh sieve
- blender
- ladle
- wooden spoon
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