Best Beef Pozole Rojo Recipes

BEST BEEF POZOLE ROJO

Steps:

• In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
• Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
• Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
• Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
• When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
• serve with tostadas or tortilla chips.

BEEF POZOLE

Steps:

• Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.
• Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.
• Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.
• Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.
• Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.