Beef Pozole Rojo

Ingredients

• 2 pounds beef chuck or shoulder, cut into 1.5-inch chunks
• 4 whole dried guajillo chiles, seeds and stems removed
• 3 whole dried ancho chiles, seeds and stems removed
• 6 whole garlic cloves
• 1 large onion, quartered
• 8 cups beef broth
• 3 cups hominy, drained (canned or jarred)
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 1 to taste salt and black pepper to taste
• 2 tablespoons olive oil
• 1 set fresh lime, cilantro, radish, and tostadas for serving

Instructions

1. 1

   Toast guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.

2. 2

   Place toasted chiles in a bowl and cover with 1 cup hot water; let soak 15 minutes until soft.

3. 3

   Blend soaked chiles (discard soaking liquid) with garlic, onion, cumin seeds, oregano, and 1 cup fresh broth until smooth.

4. 4

   Strain chile mixture through a fine-mesh sieve, pressing solids to extract all liquid. Discard pulp.

5. 5

   Heat oil in a large heavy pot over medium-high until shimmering, about 90 seconds.

6. 6

   Brown beef in two batches without stirring for 3-4 minutes per batch until deeply caramelized on all sides.

7. 7

   Remove beef; add chile puree to the pot and cook, stirring often, for 2 minutes until darkened.

8. 8

   Return beef to pot; add 8 cups broth. Bring to a simmer, then lower heat and cover partially.

9. 9

   Simmer uncovered for 45 minutes until beef is fork-tender, stirring every 15 minutes.

10. 10

    Stir in hominy and simmer 5 more minutes until heated through. Season with salt and pepper.

11. 11

    Ladle into bowls. Top with fresh lime wedges, cilantro, sliced radish, and crumbled tostadas.

Tools you’ll need

• 12-inch skillet or comal
• large heavy pot (6-quart minimum)
• fine-mesh sieve
• blender
• ladle
• wooden spoon

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