Hearty Beef Pozole with Roasted Chile and Hominy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A rich and comforting Mexican stew featuring tender beef simmered with roasted guajillo and ancho chiles and hearty hominy, perfect for a flavorful family meal. This mexican-inspired soups ready in about 140 minutes pairs cut into 1-inch cubes beef chuck roast, white hominy (canned, drained), medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch cubes beef chuck roast
• 3 chiles, stems and seeds removed dried guajillo chiles
• 2 chiles, stems and seeds removed dried ancho chiles
• 2 cups white hominy (canned, drained)
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 6 cups chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• for serving lime wedges
• 1/4 cup chopped fresh cilantro
• 1/2 cup thinly sliced radishes
• 1 cup shredded cabbage

Instructions

1. Step 1: Preheat a dry skillet over medium heat and toast 3 guajillo and 2 ancho dried chiles for 1-2 minutes per side until fragrant, being careful not to burn them.
2. Step 2: Transfer toasted chiles to a bowl and cover with 2 cups of hot water; soak for 20 minutes until softened.
3. Step 3: Meanwhile, heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 1.5 lbs beef chuck roast cubes and brown on all sides, about 5-7 minutes, then remove and set aside.
4. Step 4: In the same pot, add 1 diced yellow onion and 4 minced garlic cloves; sauté for 4 minutes until translucent and fragrant.
5. Step 5: Drain softened chiles, reserving soaking liquid, and blend chiles with 1 cup soaking water until smooth.
6. Step 6: Return browned beef to pot, add pureed chile sauce, 6 cups chicken broth, 2 cups drained white hominy, 1 tsp dried oregano, 1 tsp ground cumin, 2 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Bring to a boil, reduce to a simmer, cover, and cook for 1.5 hours until beef is tender and flavors meld.
8. Step 8: Serve topped with 1/4 cup chopped fresh cilantro, 1/2 cup thinly sliced radishes, 1 cup shredded cabbage, and lime wedges for squeezing.