A hearty bowl of Beef Pozole Rojo with tender shredded beef, radishes, lime wedges, and cilantro served with tortillas on the side

Pozole Rojo (Mexican Red Stew)

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Bold, hearty, and bursting with authentic flavor

Warm, comforting, and rich with tradition Pozole Rojo is a beloved Mexican stew that brings family and flavor to every bowl. Made with tender shredded beef (instead of pork), hearty hominy, and a deep red chile broth, this dish is the perfect balance of spice, warmth, and comfort. Each spoonful delivers a soul-satisfying taste of Mexico that’s perfect for cozy dinners, holidays, or Sunday gatherings. The best part? It’s surprisingly easy to make at home with simple ingredients and authentic flavor. Garnish with lime, radishes, cabbage, and a touch of love it’s a fiesta in every bowl!

Time Breakdown

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Servings: 6–8 bowls

Ingredients List

For the Stew

  • 2 lbs beef chuck roast (or stew meat), cut into large chunks
  • 8 cups beef broth (low sodium preferred)
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cans (15 oz each) hominy, drained and rinsed
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp cumin

For the Chile Sauce

  • 4 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles (optional for extra depth)
  • 2 cups hot water (to soak chiles)
  • 2 cloves garlic
  • ½ small onion
  • 1 tsp Mexican oregano
  • ½ tsp salt

Toppings (Optional but Traditional)

  • Shredded cabbage or lettuce
  • Thinly sliced radishes
  • Diced onion
  • Lime wedges
  • Fresh cilantro
  • Dried oregano
  • Crispy tortilla strips or tostadas

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large soup pot or Dutch oven
  • Medium saucepan
  • Blender or food processor
  • Strainer
  • Cutting board
  • Sharp knife
  • Ladle

Step-by-Step Beginner-Friendly Instructions

  1. Prepare chiles: Remove stems and seeds from dried chiles. Toast lightly in a dry pan for 1–2 minutes until fragrant (don’t burn).
  2. Soak: Place chiles in a bowl with 2 cups of hot water for 15–20 minutes until softened.
  3. Blend sauce: Combine soaked chiles, garlic, onion, oregano, salt, and soaking water in a blender. Blend until smooth and strain into a bowl. 🌶️
  4. Sear the beef: In a large pot, heat olive oil over medium-high. Add beef chunks and sear on all sides until browned (about 5–6 minutes).
  5. Build the broth: Add blended chile sauce, beef broth, garlic, cumin, salt, and pepper. Stir to combine. Bring to a boil, then reduce heat and simmer for 1 hour.
  6. Add hominy: Stir in the drained hominy and simmer for another 20–30 minutes until beef is tender and broth is thickened.
  7. Serve: Ladle into bowls and top with cabbage, radish, lime, and cilantro for that classic pozole finish! 🥣

Pro Tips

  • Make ahead: Pozole tastes even better the next day the flavors deepen overnight!
  • Storage: Store in airtight containers up to 4 days in the fridge or 3 months in the freezer.
  • Spice level: Adjust heat by adding a chile de árbol or more guajillos.
  • Serving idea: Serve with warm tostadas or soft tortillas and a side of avocado.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl42030g24g20g5g4g