Pozole Rojo Braised Beef with Hominy and Chile Ancho

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Rich and savory pozole rojo featuring slow-braised beef simmered with hominy and smoky ancho chiles for deep, layered flavors. This Mexican-inspired beef recipe, ready in about 210 minutes, pairs beef chuck roast, dried hominy, dried ancho chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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

• 2 lbs, cut into 2-inch cubes beef chuck roast
• 1 cup, soaked overnight dried hominy
• 4, stemmed and seeded dried ancho chiles
• 5, peeled garlic cloves
• 1 medium, quartered white onion
• 6 cups beef broth
• 1 tsp dried Mexican oregano oregano
• 1 tsp ground cumin
• 2 tsp salt
• 1 tsp for garnish dried Mexican oregano
• 1/2 cup shredded radishes
• 1 cup shredded cabbage
• 4 lime wedges
• 1/2 cup chopped cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 4 dried ancho chiles in 2 cups hot water for 20 minutes until softened, then blend with 5 peeled garlic cloves and 1 medium quartered white onion until smooth, adding soaking liquid to create a thick sauce.
2. Step 2: In a large pot, heat 1 tbsp oil over medium-high heat, sear 2 lbs beef chuck cubes until browned on all sides, about 4 minutes per batch.
3. Step 3: Add blended chile sauce, 6 cups beef broth, 1 cup soaked hominy, 1 tsp dried oregano, 1 tsp ground cumin, and 2 tsp salt to the pot. Stir to combine and bring to a simmer.
4. Step 4: Cover and reduce heat to low, simmering for 3 hours until beef is fork-tender and hominy is plump.
5. Step 5: Serve topped with 1/2 cup shredded radishes, 1 cup shredded cabbage, 1/2 cup chopped cilantro, a sprinkle of 1 tsp dried oregano, and lime wedges for squeezing.