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A finished bowl of pozole rojo de res.

Pozole Rojo de Res

Pozole Rojo de Res: A twist on the guajillo- and ancho-flavored pozole rojo, with beef. An adaptation of a family recipe.
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Prep Time 1 hour
Cook Time 4 hours
Optional Overnight Soak 12 hours
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 850 kcal

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Blender
  • 1 Sieve or food mill a food mill is much faster and easier

Ingredients
  

Main Ingredients

  • 2 lbs. Beef Short Rib
  • 1 lb. Pinto Beans optional, but I always add them
  • 1 White Onion quartered
  • 5 –10 cloves Garlic
  • 2 – 3 Bay Leaves
  • 1.5 tsp. Mexican Oregano
  • Salt to taste
  • Water to cover beans by around 1 inch
  • Water to top off periodically if too much boils away

Garnishes

  • White Onion raw, diced
  • Radishes sliced
  • Cabbage shredded or thinly sliced
  • Lime to squeeze
  • Avocados sliced
  • Cilantro my girlfriend made fun of me for this

Instructions
 

  • Soak beans overnight and rinse them.  Alternatively, parboil them, remove from heat, allow them to soak for one hour in the hot water, and then drain and rinse them.
  • Add beans back to the pot or Dutch oven and add enough water to cover the beans by at least 1 inch.
  • Add beef shortribs, quartered onion, garlic cloves, bay leaves, and Mexican oregano to the pot. 
  • Take off the stems and remove the seeds of the guajillo and ancho peppers, then add them to the pot as well.
  • Bring to a boil and reduce to a simmer.  Cook for 3 hours before the next step.  Check periodically and add more water if too much has boiled away.
  • At the 3 hour mark, remove the bay leaves and set them aside.  Remove the chiles, onions, and garlic cloves and place them in a blender.
  • Blend until a smooth paste forms, adding some of the cooking water if needed to get it to a more liquid-y consistency.
  • Pass the paste through a sieve or (more easily) through a food mill.  Pour this smoothed out sauce back into the pot and stir.
  • At the 3.5 hour mark (or when the meat is fork-tender and fall-off-the-bone), remove the meat and allow to cool.
  • Once it’s cool enough to handle, shred it with fingers or forks; using fingers makes it a little easier to remove excess fat.
  • At the 4 hour mark, return shredded meat to the pot and add the 25oz. can of hominy, and allow both to get warmed through. Add salt to taste.
  • Serve with optional garnishes.  Like the pozole blanco de res version, the flavors and textures improve overnight and make great leftovers.
Keyword soup