I had not intended on preparing pozole this particular weekend, but many times spontaneous dishes happen! The beef short ribs were for St. Patrick’s day Guinnesse Beef Stew, but in the end we had our fill of beef. The weekend was upon us and I noticed the can of maiz pozolero(hominy) and it just had to be pozole! I had all of the other ingredients, minus the radishes, but that was an easy fix. Pozole, in my opinion, is one of the more simple and easy of the Mexican soup recipes. It can be prepared with pork, chicken, beef and even shrimp! I really enjoy the shrimp version. And it can also be finished in a green chile broth or white(no chile), if the red chile is not your favorite already. The dried chile most often used for preparing pozole is the guajillo pepper. It is mild in flavor and yields a nice red color when rehydrated. Another cut of beef that works well in soups or stews is beef hind shanks. That is my favorite for Caldo de Res(Mexican Beef and Vegetable Soup). I will leave the links for a few of my favorite pozole recipes and for the caldo de res at the end of the post. #mexicanfood #pozole
Red Chile Beef Pozole~Pozole de Res
Yields 4-6 Servings
2 1/2 pounds beef short ribs or beef hind shanks
1 medium onion, quartered
1 whole head of garlic
2 bay leaves
1 carrot, sliced
1 stalk of celery, sliced
1 serrano, sliced open
handful of cilantro
salt to taste
6 chile guajillo, stems and seeds removed
1 tablespoon of Mexican oregano
4 cups maiz pozolero(hominy)
crushed chile piquin or red pepper flakes
To a large pot, add the beef ribs or hind shank, onion, garlic, bay leaves, carrot, celery and peppercorns. Fill with water, at least 3 inches above meat. Season with salt, to taste. Add the cilantro. Bring to a boil, reduce to a simmer and cook for 1 1/2 -2 hours or until meat is tender. Skim the foam off the top as it cooks.
While the beef is cooking, preheat a skillet or comal to medium heat. Once hot, place the chile guajillo onto hot surface. Toast 1 or two at a time so they don’t burn on you. Using a metal spatula, gently press down to speed up the toasting process. Toast for just a few seconds per side. They should change in color, slightly and become aromatic. Remove from heat and transfer to a pan of simmering water. Cook for 10 minutes. Let steep for another 10 minutes.
Drain the water from the chile guajillos and transfer the chile to the blender. Add 2 cups of fresh water, pinch of oregano and salt to taste. Blend on high until smooth. Set aside.
Remove all of the solids from the soup, minus the beef ribs. Strain the chile sauce through a wire mesh strainer directly into the soup. Add in 1 1/2 full teaspoons of Mexican oregano. Bring to a boil. Add the hominy and reduce heat to a simmer. Cook for another 30 minutes. Taste for salt. Serve into large bowls, adding 2 ribs per bowl. Garnish to your liking. Yields 4 hearty servings or 6-smaller servings.
Dried chile guajillo is one of the mildest when it comes to the dried chile peppers. Yields a nice red color for sauces.
I started adding a few more ingredients like celery, carrot and cilantro to many of my soups to start the base. It adds more flavor!
Simple ingredients, oregano, dried chiles and hominy….
I enjoy a simple tostada of a simple guacamole when serving pozole.
Chile Piquin! My favorite of the spicy dried chiles. This sweet little molcajete was a gift from my friends Laura and Ramon Lopez. I love it!
The next day, the beef pozole was even better!!
If I have them, I like to slice some red fresno chile and serrano to garnish my pozole.
Shredded lettuce is often also used as a garnish instead of the cabbage. I prefer the cabbage for it’s crunchy texture.
I love that I can add these little quick videos! Cooking should be fun!