Slow-Cooked Beef Pozole with Roasted Chile Broth

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

A rich and hearty slow-cooked beef pozole featuring tender beef chunks simmered in a smoky roasted chile and hominy broth, garnished with fresh toppings for a classic Mexican comfort meal. This mexican-inspired soups ready in about 210 minutes pairs cut into 2-inch cubes beef chuck roast, white hominy, drained, large, quartered 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

• 2 lbs, cut into 2-inch cubes beef chuck roast
• 4 chiles, stemmed and seeded dried guajillo chiles
• 2 chiles, stemmed and seeded dried ancho chiles
• 3 cups white hominy, drained
• 1 large, quartered yellow onion
• 5 cloves, peeled garlic cloves
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 6 cups chicken broth
• 2 tsp, divided kosher salt
• 1/2 tsp black pepper
• for serving fresh lime wedges
• 1 cup shredded cabbage
• 1/2 cup diced radishes
• 1/4 cup chopped cilantro
• 1 medium sliced avocado

Instructions

1. Step 1: Preheat a dry skillet over medium heat and toast 4 dried guajillo chiles and 2 dried ancho chiles for 2-3 minutes until fragrant and slightly darkened but not burnt. Transfer the toasted chiles to a bowl and cover with 2 cups hot water; soak for 20 minutes until softened.
2. Step 2: In a blender, combine soaked chiles with 2 cups of the soaking water, 1 quartered large yellow onion, 5 peeled garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1 tsp kosher salt; blend until smooth.
3. Step 3: Heat a large heavy pot over medium-high heat and add 1 tbsp oil, then sear 2 lbs beef chuck roast cubes in batches for 3-4 minutes per side until browned; season with 1/2 tsp black pepper during searing.
4. Step 4: Pour the chile sauce from the blender over the seared beef in the pot, add 6 cups chicken broth and 3 cups drained white hominy; stir to combine.
5. Step 5: Bring to a simmer, reduce heat to low, cover, and cook gently for 2.5 to 3 hours until beef is fork-tender and flavors meld.
6. Step 6: Taste and adjust seasoning with remaining kosher salt if needed. Serve hot garnished with fresh lime wedges, 1 cup shredded cabbage, 1/2 cup diced radishes, 1/4 cup chopped cilantro, and sliced avocado for a refreshing contrast.