Main
Pozole Rojo de Res
1 h 15 minServes 6Nutri-Score B€€
B
1 h 15 min
1 h 15 minPozole Rojo de Res
what you need
Ingredients
beef shank (cut into large chunks)Meat800 g- chuck beef roast (cut into large chunks)Meat700 g
onion (peeled, halved)Produce1 piece
garlic (peeled)Produce4 pieces
salt (to taste)Spices10 g
guajillo chiles (stemmed and seeded)Produce5 pieces- ancho chiles (stemmed and seeded)Produce3 pieces
water (for blending the salsa)Other250 ml
chicken bouillon (powder or cube)Pantry15 g- hominy (maíz pozolero) (drained and rinsed)Pantry800 g
bay leaves (whole)Spices2 pieces
per serving
Nutrition
318kcal
- Carbs
- 24 g
- Proteins
- 29 g
- Fat
- 12 g
what you’ll use
Tools
Stockpot
Blender
Saucepan
Colander
step by step
Method
- Step 1
Boil the beef
- Place the beef shank and chuck roast in a stockpot with the onion, garlic and salt.
- Cover with water and bring to a boil, then simmer until the meat is tender.
- Step 2
Prepare the chile salsa
- Boil the guajillo and ancho chiles in a saucepan until softened.
- Transfer the chiles to a blender with water and chicken bouillon, then blend until smooth.
- Step 3
Add the hominy
- Skim and clean the broth, removing any impurities.
- Add the drained hominy to the pot.
- Step 4
Simmer with the salsa
- Pour the blended chile salsa into the pot and add the bay leaves.
- Let it come to a full boil and simmer so the flavors come together.
- Step 5
Serve
- Ladle the pozole into bowls and enjoy hot.