Beef Pozole Rojo  recipe provided by the Certified Angus Beef® brand.

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Beef Pozole Rojo

Serves 6 to 8
Cuisine: American
Category: Soups & Stews, Instant Pot, Slow Cooker
A celebratory soup with hominy, meat and chilies. Top with sliced radish, avocado, lime juice and shredded lettuce or cabbage. This authentic recipe makes a large batch, so bring out the big pot! (minimum 4 qt.)
Prep Time
20 mins
Other Time
Cook Time
5 hrs 20 mins
Total Time
5 hrs 40 mins
  • 2 pounds Certified Angus Beef ® chuck roast, cut into 1 1/2 inch cubes
  • 1 tablespoon kosher salt, divided
  • 1 teaspoon black pepper
  • 4 dried ancho chilies
  • 2 cups water
  • 3 chipotle peppers in adobo, seeds removed
  • 2 teaspoons canola oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, finely chopped
  • 3 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 quart low-sodium beef broth
  • 3 (15.5-ounce) cans hominy, drained
  • Optional garnishes: fresh cilantro, radish slices, avocado slices, lime wedges, shredded lettuce or cabbage
  1. Season cubed beef with 2-teaspoons salt and 1-teaspoon pepper. Refrigerate while preparing peppers.
  2. Tear up ancho peppers, discard seeds and stem. In a medium sauce pan toast over medium heat for about 1 minute until they begin to smell fragrant. Cover with 2-cups water, add chipotles, bring to a boil, remove from heat and cover; steep 20 minutes while preparing the soup.
  3. Add canola oil to a large pot or Dutch oven over medium-high heat. Sear beef in batches; remove from pan, lower heat to medium-low and add onions, stirring occasionally for 3 minutes to get browned bits scraped from bottom of pan. Stir in garlic, oregano, cumin and chili powder; cook an additional minute.
  4. Return beef to pot, stir in beef broth and bring to a boil; reduce heat to simmer.
  5. While soup is simmering, transfer the chilies and soaking water to a blender. Blend on high until a smooth sauce is formed and add to pot along with soup. Add hominy, stir to incorporate.
  6. Continue simmering pozole or transfer to a slow cooker on low until beef is very tender, 4 to 5 hours. Serve with optional garnishes: fresh cilantro, radish slices, avocado slices, lime wedges, shredded lettuce or cabbage
  7. Serve with optional garnishes.
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