Pozole Rojo (Beef Version!)

If you’re anything like me, November signals the official start of the Holiday Season! It’s a time filled with cherished traditions, festive gatherings, and—of course—abundant, delicious meals. And what’s a celebration without a standout dish? One of our family’s absolute favorites for large gatherings is pozole, a rich and comforting Mexican stew made with meat and hominy. There are two main types of pozole—verde (green) and rojo (red)—each with its own variations and unique flavors. Today, I’m excited to share our hearty pozole rojo, made with beef instead of the more traditional pork. It’s a dish that’s sure to warm the soul and satisfy a crowd!

What Are the Key Ingredients?

For those that are unfamiliar with traditional Mexican dishes, I wanted to break down what some of these ingredients are in case it is the first time you are hearing of them! The key ingredients I would like to discuss are: hominy, guajillo, ancho, and New Mexico chiles, and chile de árbol.

• Hominy: hominy is actually a type of corn! It just has been through a few alterations before reaching your table, though. A centuries old process known as nixtamalization, dried maize kernels are treated with an alkali (basic) solution like lime (calcium hydroxide). This removes the hulls and softens the kernels. The result is a puffed, chewy, and slightly nutty-tasting ingredient. The processing also enhances the nutritional value of the corn, increasing its calcium content and making the corn easier to digest.

The Types of Chiles Used in Pozole Rojo

• Guajillo Chiles: Guajillo chiles are one of the most common chiles used in Mexican cuisine. They are dried red peppers from the Mirasol variety of the Capsicum annuum plant. Overall, their flavorp profile consists of mild heat with a rich and smoky character. They have a Scoville rating of 2,500 to 5,000 SCU.
• Ancho Chiles: Ancho chiles are part of the “holy trinity” of Mexican chiles (along with guajillo chiles!), and typically pack a slightly milder punch than guajillo chiles. They have a Scoville rating of 2,500-3,000 SCU. They are dried poblano peppers, which means they have a smoky flavor profile with sweeter undertones of plum, raisins, and chocolate. You can find them more easily in grocery stores throughout the US than guajillo chiles, which is why either can be used!
• New Mexico Chiles: New Mexico chiles are related to guajillo chiles, coming from the Capsicum annuum species. They have a slightly sweeter flavor than guajillo chiles and are less hot. They have a Scoville rating of 1,000 to 2,000 SCU. The earthy and sweeter character pairs well with the smoky guajillo chiles, allowing for great complexity to form by using a combination of the two!
• Chile de Árbol: Now this is where things get spicy! The flavor of the chile de árbol is quite mild, grassy, and nutty. However, they pack a punch, with a Scoville rating of 15,000-30,000 SCU. (This is still less than the piri-piri peppers discussed previously – 50,000 to 175,000 SCU). If you do not enjoy spicy food, you can omit these from the recipe!

Useful Items to Have

With a recipe of this size, you will want to have a large stock pot to use. I personally prefer using one that can also be used as a centerpiece. That is why I recommend the Rachael Ray 12 qt stock pot. It is sturdy, large, and not an eye sore! You will also want to use a comal or cast iron skillet to toast the chiles. I recommend the Lodge pre-seasoned cast iron round griddle, as this is also perfect for tortillas!

How to Make Pozole Rojo (With Beef)

Pozole Rojo (Beef Version!)

Course: CookingCuisine: MexicanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

550

kcal

The holiday season is a time filled with cherished traditions, festive gatherings, and—of course—abundant, delicious meals. And what’s a celebration without a standout dish? Today, I’m excited to share our hearty pozole rojo, made with beef instead of the more traditional pork. It’s a dish that’s sure to warm the soul and satisfy a crowd!

Ingredients

• Pozole Rojo

• 12 dried guajillo or ancho chiles

• 12 New Mexico chiles

• 2-6 chiles de arbol (optional)

• 1 large can hominy (108 oz, drained and rinsed)

• 3 lbs chuck roast (cut into 1 in cubes)

• 1 head of garlic

• 3 bay leaves

• 1/2 Tbsp ground cumin

• 2 Tbsp dry oregano

• Salt

• Garnishes (All Optional)

• Napa cabbage (thinly sliced)

• 1 bunch cilantro (chopped)

• 1 onion (chopped)

• 4 limes (sliced)

• 1 bunch radishes (sliced)

• 2 avocados (chopped)

Directions

• Fill a large stockpot (10-12 quart) with 5 quarts of water. Bring to a boil while continuing with next steps.
• Remove the stems and seeds from the dried chiles. Heat your comal/cast iron pan on medium high heat, and heat the chiles for a couple of minutes. Flip them periodically to prevent burning. Heat until they begin to soften. NOTE: ensure they do not burn or the flavor will be off.
• While the chiles are heating, bring 3 cups of water to a simmer. Add the softened/heated chiles to the water, remove from heat, and cover for 15-20 minutes.
• In a large sauté pan, heat 1-2 Tbsp olive oil over medium-high heat. Pat the chuck roast dry, and sprinkle generously with salt. Add to the pan and brown the meat on all sides. NOTE: work in batches if necessary to prevent overcrowding the pan.
• Once all of the meat is browned, add half of the head of garlic (roughly chopped), and let it cook with the meat for about a minute.
• Transfer the browned beef, garlic, and any brown bits to the large stockpot of boiling water.
• Add the drained and rinsed hominy to the stockpot with the beef.
• Add the bay leaves, cumin, oregano, and a Tbsp of salt. Bring to a simmer, then reduce the heat and cook for 15 minutes.
• Prepare the red sauce by pureeing the chiles and their soaking liquid in a blender, along with a tsp of salt and the remaining garlic. Strain through a fine mesh sieve to remove any tough pieces/seeds.
• Add the sauce to the stockpot. Add 3 more tsp of salt, return to a simmer, lower the heat to maintain the simmer, and partially cover.
• Cook for 2-3 hours or until the beef is fully tender and falls apart. Taste for seasoning and add more salt if needed (at least 2 Tbsp will likely be needed).
• The stew should be quite brothy, as you will add lots of garnishes that will sop up the liquid. Add any of the prepped garnishes to individual servings as desired, and enjoy!