High Protein, Easy Pozole Recipe

🔥 Beef or Pork Pozole Rojo (Deep Red & Spicy)

Serves: 6–8

Prep time: 30 min

Cook time: 3–4 hours (stovetop or slow cooker)

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🛒 Ingredients

For the beef or pork:

   •   2.5–3 lbs beef chuck roast or pork shoulder, cut into large chunks

   •   1 onion, halved

   •   4 cloves garlic, smashed

   •   2 tsp salt

   •   10 cups water or beef broth

For the chile sauce:

   •   5 dried guajillo chiles (mild, smoky)

   •   4 dried ancho chiles (deep, earthy)

   •   3–4 dried chile de árbol (hot – adjust to taste)

   •   1/2 onion, chopped

   •   3 cloves garlic

   •   1 tsp cumin

   •   1 tsp Mexican oregano

   •   1/2 tsp smoked paprika (optional, for extra depth)

   •   Salt to taste

To finish:

   •   2 (25 oz) cans white hominy, drained and rinsed (or 3 cups cooked if using dried)

   •   1 tbsp oil (for frying chile paste)

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🧑‍🍳 Instructions

1. Cook the beef:

   •   Place beef, onion, garlic, salt, and water/broth in a large stockpot or Dutch oven.

   •   Bring to a boil, skim any foam, then reduce to a simmer and cover.

   •   Cook for 2.5 to 3 hours, until beef is fork-tender.

   •   Remove meat, shred or chop coarsely, and set aside. Strain broth and reserve.

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2. Make the red chile sauce:

   •   Remove stems and seeds from all dried chiles.

   •   Toast chiles in a dry skillet over medium heat (30 seconds per side) until fragrant.

   •   Soak toasted chiles in hot water for 20 minutes, until soft.

   •   Blend chiles with soaked liquid, onion, garlic, cumin, oregano, paprika, and salt. Blend until smooth.

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3. Cook the chile paste:

   •   In the same large pot, heat 1 tbsp oil over medium.

   •   Add the chile paste and fry for 5–8 minutes, stirring, until thickened and deep red.

   •   Add reserved broth to the pot and stir to combine.

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4. Combine & simmer:

   •   Return beef and hominy to the pot.

   •   Simmer uncovered for 30–60 minutes, stirring occasionally.

   •   Taste and adjust salt and spice level.