Pozole Rojo Braised Beef with Hominy and Chile Ancho

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich and savory pozole rojo featuring slow-braised beef simmered with hominy and smoky ancho chiles for deep, layered flavors. This mexican-inspired beef ready in about 210 minutes pairs cut into 2-inch cubes beef chuck roast, soaked overnight dried hominy, stemmed and seeded 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.

Prep: 30 min Cook: 180 min Serves 6 Mexican cuisine 460 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Pozole Rojo Braised Beef with Hominy and Chile Ancho take to make?

Total time is about 210 minutes (30 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pozole Rojo Braised Beef with Hominy and Chile Ancho?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soaked overnight dried hominy from drying out.

Can I substitute ingredients in Pozole Rojo Braised Beef with Hominy and Chile Ancho?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pozole Rojo Braised Beef with Hominy and Chile Ancho for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pozole Rojo Braised Beef with Hominy and Chile Ancho?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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