Red Beef Pozole for the Holiday Season
Pozole rojo is a traditional soup from Mexico typically served at Christmas and New Year’s Eve. The delicious flavor of pozole comes from a combination of beef, ancho chilies, hominy corn and spices. Let’s add to that warm tortillas and the accompanying ingredients that include lime, chopped cilantro, shredded cabbage, and sliced radishes and you got your self a killing holiday dish that all guests and family members will be raving about.
- 8 ancho chilies, seeded and rinsed
- 3 lb. beef chuck roast, cut into 2-inch cubes
- 1 lb. bag frozen white hominy, rinsed
- 6 cloves of garlic, 3 of them minced
- 5 bay leaves
- 2 tbsp of dry Mexican oregano
- 1 tbsp of ground cumin
- 1 onion, sliced in half
- 6 bullion cubes
- 1 tbsp red chili powder
- 1 small cabbage, finely sliced
- Cilantro, finely chopped
- 1 white onion, chopped
- Avocados, chopped
- Limes, quartered
- Red radishes, thinly sliced
- Cut chuck roast into 2-inch cubes and season with salt, pepper, and red chili powder. Add ¼ cup of vegetable oil to a heavy pan and set over high heat. Cook beef cubes until brown.
- Transfer browned beef to a large stockpot of boiling water. Add minced garlic, rinsed hominy, sliced onion, bay leaves, cumin, oregano, bullion cubes, salt and pepper to taste. Once mixture boils, reduce heat and simmer.
- In the meantime, stem and rinse the ancho chilies. Lightly roast chilies on a pan, and then add them to a separate medium pot with 5 cups of water. Bring to a boil. Once chilies are tender, transfer to a blender and puree chilies with a bit of the remaining hot liquid, leftover garlic cloves, and salt to taste. Pour chili mixture through a strainer and discard remaining bigger bits.
- Pour red chili sauce onto the pot with beef and hominy, and stir. Cook for 2 hours, until the beef and hominy is tender. Taste soup and add more bullion cubes, salt, pepper or water if needed.
- Warm tortillas on a hot plate with a bit of olive oil and place them in a tortilla warmer serving dish. Prepare toppings by chopping cilantro and onion. Thinly slice cabbage and radishes. Cut avocado and limes. Arrange each toping on individual bowls to allow for guests to pick and choose. Serve and Enjoy!