Slow-Simmered Beef Pozole with Roasted Chile Salsa

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

A hearty Mexican stew featuring tender slow-cooked beef, hominy, and a smoky roasted chile salsa, inspired by Amarillo’s beloved pozole tradition. This mexican-inspired soups ready in about 210 minutes blends cut into 2-inch cubes beef chuck roast, large, diced yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 and drained dried hominy
• 1 large, diced yellow onion
• 5, minced garlic cloves
• 4, stemmed and seeded dried guajillo chiles
• 2, stemmed and seeded dried ancho chiles
• 6 cups chicken broth
• 1 tsp cumin powder
• 1 tsp oregano, dried
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• for serving lime wedges
• 1/4 cup, for garnish chopped cilantro
• 1/2 cup, for garnish shredded radishes

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides, about 5 minutes, until deeply caramelized. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 5 minced garlic cloves. Sauté for 4 minutes until softened and fragrant, stirring frequently.
3. Step 3: Toast 4 dried guajillo chiles and 2 dried ancho chiles in a dry skillet over medium heat for 2 minutes until fragrant but not burnt. Transfer chiles to a bowl and cover with 2 cups hot water; soak for 20 minutes until softened.
4. Step 4: Blend soaked chiles with 1 cup soaking water until smooth to make a roasted chile salsa. Pour salsa into the pot with onions and garlic; cook for 3 minutes to deepen flavor.
5. Step 5: Return browned beef to the pot. Add 6 cups chicken broth, 1 cup soaked hominy, 1 tsp cumin powder, 1 tsp dried oregano, 2 tsp salt, and 1/2 tsp black pepper. Stir well.
6. Step 6: Bring mixture to a boil, reduce heat to low and cover. Simmer gently for 2.5 to 3 hours until beef is tender and hominy is soft, stirring occasionally.
7. Step 7: Taste and adjust seasoning. Serve hot with lime wedges, 1/4 cup chopped cilantro, and 1/2 cup shredded radishes for garnish.