WHAT IS POSOLE?
Posole, also known as pozole, is a hearty stew made with slow-cooked pork, hominy, green chiles, and a variety of tasty toppings.
The “posole” I made is not authentic; it’s more of a quickie substitute for the good stuff. It’s like the difference between buying ramen in a 15 cent pack and buying real ramen.
If you want to make real posole/pozole, here’s an authentic Mexican Pozole recipe to show you what it’s all about.
See also:
Using leftover pork made my “quickie posole” come together quickly, so this is a great way to use up those leftovers on busy nights.
Pork is the traditional meat for posole, but if you have leftover chicken or beef, I say go for it. I’m sure it’d be just as delicious!
![Authentic Beef Pozole Recipe [2022] (Hearty Beef Soup) 13 Authentic Beef Pozole Recipe](https://beefsteakveg.com/wp-content/uploads/2022/01/images-2022-01-04T092752.101.jpeg)
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WHAT IS POZOLE MADE OF?
Pozole’s main ingredients are meat, hominy, and broth. Recipes vary, but seasonings, spices, and other ingredients are added to create this flavorful soup.
IS IT BEEF POSOLE OR BEEF POZOLE?
Yes. Depending on who you ask, it’s actually both. According to what I’ve heard, it’s “posole” in Texas, Arizona, and California.
In parts of New Mexico and Mexico, it’s called “pozole.” Both are correct, and both refer to a meaty soup.
WHAT IS HOMINY?
One of the main ingredients in this recipe is hominy, which can be found in the grocery store near the canned vegetables.
Hominy is corn; it’s just not fresh off the cob. It is made from whole kernels of dried field corn (maize) that have been soaked in lye or lime solutions and then rinsed several times.
This method removes the hulls and softens and plumpifies the inner kernels.
This not only increases the nutritional value of the corn, but also prevents it from sprouting during long storage (which was a big deal when corn harvests needed to last through winter).
![Authentic Beef Pozole Recipe [2022] (Hearty Beef Soup) 14 Beef Pozole with Cheddar Cheese](https://beefsteakveg.com/wp-content/uploads/2022/01/images-2022-01-04T092714.187.jpeg)
WHAT KIND OF MEAT SHOULD I USE?
I’ll be using beef in this Pozole recipe, but it can also be made with pork or chicken.
- Use chuck roast + bone-in shank center cut with bone for beef.
- Pork: This can be one or a combination of pork shoulder (espaldilla), pork loin, or pork shoulder (lomo de puerco).
- Chicken: A mixture of chicken breast, thighs, and legs.
- Bones: These are essential for flavor, so include some from whatever type of meat you’re using: neck or backbones are good choices.
HOW TO MAKE EASY POZOLE SOUP?
We’ve tweaked this pozole recipe several times to make it as simple to make as possible. Everything cooks nicely in a dutch oven using only one pot. It tastes extremely authentic and delicious!
You’ll also need a garlic press in addition to the dutch oven. This is a kitchen tool that we frequently use!
Here are the ingredients you’ll need, as well as the instructions:
INGREDIENTS
- Pork Sausage
- Onion
- Garlic
- Green Chilis
- Hominy
- Beef Stock
- Butter
- Cumin
- Oregano
- Pepper
TOPPINGS
- Cilantro
- Lime
- Avocado
![Authentic Beef Pozole Recipe [2022] (Hearty Beef Soup) 15 Mexican Beef Pozole Recipe](https://beefsteakveg.com/wp-content/uploads/2022/01/images-2022-01-04T092815.419.jpeg)
DIRECTIONS
- Prepare the ingredients first. Chop the onions, peel the garlic, and weigh out the spices. Pour the hominy into a strainer and rinse with water to remove the juice.
- Then, in a dutch oven, melt the butter or lard.
- Then, using a wooden spoon as a spatula, break the pork sausage into smaller pieces as it cooks in the dutch oven.
- Next, sauté the chopped onions with the pork sausage.
- Then, using a garlic press, add the garlic and the remaining spices. Continue to cook over medium heat, stirring constantly, until all of the ingredients are brown.
- Once the hominy has been rinsed, combine it with the green chilis (drained).
- Cook for 1 minute more.
- Finally, add the beef stock and let it simmer.
- Simmer the soup for an hour to two hours on the lowest simmer setting in a dutch oven with the lid on.
- The flavors will blend well together; season with salt to taste. Serve with cilantro, a wedge of lime, and avocado slices.
HOW TO STORE POZOLE?
The next day, this soup tastes just as good. Refrigerate in an airtight, sealed container in the refrigerator.
Pour it back into any pot or saucepan and reheat on the stovetop.
WARMING UP LEFTOVERS
- To reheat leftovers, place them in a sauce pot and heat over medium-low heat until thoroughly heated. Cooking it again over high heat (rather than in the microwave) will help the flavors develop even more! If you don’t have a stove, reheat in the microwave for a couple of minutes per serving.
WHAT TO SERVE WITH POSOLE?
![Authentic Beef Pozole Recipe [2022] (Hearty Beef Soup) 16 Beef Pozole Recipe](https://beefsteakveg.com/wp-content/uploads/2022/01/images-2022-01-04T092802.878.jpeg)
I’d love this soup with cornbread on the side so I could crumble it into the soup and soak up all that delicious broth! To round out the meal, a scoop of cooked rice would be a great topper for the soup.
Frequently Asked Questions
Is Pozole healthy?
According to this page, “a half-cup of canned yellow hominy contains 58 calories, 2 grams of fiber, 276 milligrams sodium, and about 1 gram each of protein and fat. A half-cup of plain cooked hominy grits contains 76 calories, about 112 grams of protein, 1 gram of fiber, and traces of sodium and fat. Hominy grits are often enriched with thiamin, riboflavin, niacin.
Is Pozole Rojo spicy?
The chiles used to make the sauce aren’t spicy, but they do have a bit of a kick to them. If you don’t want it spicy, don’t add any more hot sauce after it’s cooked.
What is pozole broth made of?
Pozole is a traditional soup or stew from pre-Columbian Mexico. It’s essentially a soup with flavors of green chilies, cumin, garlic, and lime. It’s usually made with chicken or pork and hominy.
Is pozole red or white?
Beans are used in place of meat in vegetarian recipes. Blanco (white), verde (green), and rojo are the three main types of pozole (red). White pozole is prepared without the addition of any green or red sauce.
![Authentic Beef Pozole Recipe [2022] (Hearty Beef Soup) 17 images 2022 01 04T092725.733](https://beefsteakveg.com/wp-content/uploads/2022/01/images-2022-01-04T092725.733-150x150.jpeg)
Authentic Beef Pozole Recipe [Hearty Beef Soup]
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hour and 30 minutes
- Yield: 8 servings 1x
Description
Pozole soup is a traditional Mexican dish! This version includes beef and hominy, as well as cabbage, onions, cilantro, and, of course, a squeeze of lime.
Ingredients
- 1 ½ pounds chuck roast trimmed (see note #1 below) fat trimmed off and cut in 1 ½” chunks
- 1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)
- 1 large white onion remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors)
- 1 whole garlic head cut a little bit of the top
- 12 cups of hot water (plus more as needed) about 3 liters
- 2 cup prepared red sauce (or more to taste) ingredients to make below
- 1 teaspoon dried oregano
- 2 to 3 bay leaf
- 2 beef bullion cubes
- 2 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 6 lbs & 12 oz can Mexican style hominy drained and rinsed
Instructions
- Add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt, and pepper to a large pot.
- Bring liquid to a boil then cover and simmer until beef is tender (about two hours) (about two hours). As the water evaporates, add boiling hot water to keep the broth at the same volume.
- Remove and discard the bones, onion, garlic, and bay leaf once the beef is tender.
- 2 cups red sauce and the hominy (instructions below). Cook for another 30 minutes. Seasoning should be tasted.
- When finished, ladle soup into bowls and top with any of the following ingredients: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
- Serve with tortilla chips or tostadas.
Notes
Allow the meat to come to room temperature before cooking.
Use about 2.5 or 3 lbs of a combination of meat and bones if using pork or chicken.
If you need to add more water while cooking the meat, make sure it’s boiling hot so that the temperature doesn’t drop.
- Category: Beef
- Method: Beef
- Cuisine: Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 423kcal
- Sugar: 5g
- Sodium: 1199mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 41g
- Cholesterol: 68mg
Keywords: Beef pozole recipe, easy beef pozole recipe, beef pozole, beef recipe