Mexican•comfort

Best Beef Pozole Rojo

Pozole soup is a Mexican classic! This version is made with beef & hominy topped with cabbage, onions, cilantro, and of course, a squeeze of lime.

Ingredients

Quantities are shown as originally provided.

1 ½ pounds chuck roast trimmed (see note #1 below) (fat trimmed off and cut in 1 ½" chunks)
1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)
1 large 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))
1 whole garlic head (cut a little bit of the top )
12 cups of hot water (plus more as needed) (about 3 liters )
2 cup prepared red sauce (or more to taste) (ingredients to make below)
1 teaspoon dried oregano
2 to 3 bay leaf
2 beef bullion cubes
2 tablespoon kosher salt
1 tablespoon ground black pepper
6 lbs & 12 oz can Mexican style hominy (drained and rinsed)
3 dried chile guajillos (seeds removed & rinsed)
3 dried ancho chiles (seeds removed & rinsed)
¼ medium onion (yellow or white)
3 garlic cloves
½ teaspoon oregano
½ teaspoon kosher salt (if using table salt use a little less teaspoon)
4 cups water
Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

1
In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
2
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.
3
Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
4
Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
5
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.
6
serve with tostadas or tortilla chips.
7
Make the sauce (while the meat is cooking or make ahead)
8
Remove the stem and seeds from the chiles. Rinse well to remove any dust.
9
Place in a medium pot along with the onion, garlic, spices & water.
10
Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.
11
Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
12
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.
13
Set aside.