Beef Prozole Rojo
March 18, 2026 • 0 comments
Red Beef Pozole (Pozole Rojo) is a traditional Mexican soup made with tender chunks of beef simmered in a rich, smoky red chile broth and combined with hearty hominy. The dish is deeply flavorful and aromatic, featuring layers of earthy spices and mild heat from dried chiles like guajillo and ancho. Typically served with fresh toppings such as shredded cabbage, onions, radishes, cilantro, and lime, it offers a perfect balance of warmth, texture, and brightness, making it a comforting, crowd-pleasing meal for any occasion.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 1/2 pounds) Grass-fed Chuck Roast
- (1 1/2 pounds) Grass-fed Shank (Osso Buco)
- (1) Large white onion, outer skin removed
- (1 whole bulb) Garlic, cut a little bit of the top
- (12 cups) Hot water
- (2 cups) Prepared red sauce
- (1 teaspoon) Dried oregano
- (3) Bay leaves
- (2) Beef bullion cubes
- (2 tablespoons) Kosher salt
- (1 tablespoon) Ground black pepper
- (12 ounces) Mexican style hominy, drained and rinsed
- (3) Dried chile guajillos, seeds removed & rinsed
- (3) Dried ancho chiles, seeds removed & rinsed
- (1/4) Medium onion (yellow or white)
- (3 cloves) Garlic
- (1/2 teaspoon) Oregano
- (1/2 teaspoon) Kosher salt
- (4 cups) Water
- (For garnish) Shredded cabbage
- (For garnish) Finely diced onion
- (For garnish) Sliced radishes
- (For garnish) Fresh cilantro
- (For garnish) Lime juice
- (For garnish) Hot sauce
Directions
For the red sauce:
- Remove stems and seeds from the dried chiles, then rinse thoroughly to get rid of any dust.
- Add the chiles to a medium pot along with onion, garlic, spices, and water.
- Simmer over low heat for about 20 minutes, or until the chiles are soft.
- Take the pot off the heat and allow the mixture to cool slightly.
- Transfer the softened chiles and 1 cup of their cooking liquid to a blender or food processor.
- Blend until smooth, then strain the mixture to remove seeds and skins.
- If there’s a lot of pulp left, return it to the blender with another ½ cup of chile water, blend again, and strain once more.
- Set the finished red sauce aside for later use.
For the soup:
- Combine water, beef, whole onion, oregano, bay leaf, beef bouillon, salt, and pepper in a large pot.
- Bring to a boil, then cover and simmer for about 2 hours, until the beef becomes tender.
- As the liquid reduces, add more boiling water to maintain the broth level.
- Once the beef is fully cooked, remove and discard the bones, onion, garlic, and bay leaf.
- Stir in the drained hominy and about 2 cups of prepared red sauce.
- Simmer for another 30 minutes, then taste and adjust seasoning as needed.
- Ladle the pozole into bowls and top with your choice of garnishes—such as shredded cabbage, chopped cilantro, minced onion, lime juice, or hot sauce.
- Serve with tostadas or tortilla chips on the side.
