Beef Pozole Rojo Recipe
A delicious dish enjoyed worldwide, our Beef Pozole Rojo recipe features Rumba meats and inspirational flavor. Try it out!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rumbameats.com.
Cooking tools:
- Dutch oven
- Stockpot
- Blender
- Saucepan
- Skillet
- Stove
- Tongs
- Fork
- Slotted spoon
- Fine-mesh sieve
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Refrigerator
- Serving bowl
Ingredients
- Rumba Meats® Beef Cross-Cut Hind Shank (2 packages, about 3 pounds)
- 1 white onion, halved
- 1 garlic bulb, sliced in half, papery husks removed
- 1 bay leaf
- 2 cups beef broth
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chile arbol, stemmed and seeded
- ½ large while onion, quartered
- 2 garlic cloves
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 6 cups cooked hominy (see Hominy recipe) or 2 (29-ounce) cans hominy, drained
- Diced avocado
- Sliced radishes
- Lime wedges
- Chopped cilantro
- 1-pound dried hominy corn (maiz mote)
- Water, as needed
- Salt, as needed (optional)
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