1 hour 30 min serves 4-6

Beef Pozole Roja

Pozole, a traditional warming Mexican soup, if you don't have espazote replace with equal parts oregano and cumin. Make ahead and eat all week long.

PREP: 15 min. ACTIVE: 1 hr. 15 min. DIFFICULTY Hard


  • 1 PreChuck Roast, cut in 1 ½” chunks
  • 3-4 bags 4505 Meats Chicharrones
  • 2 tablespoons coconut oil
  • 1 yellow onion, sliced thin
  • 6 cloves garlic, sliced
  • 2 quarts hot water
  • 1 cup traditional red enchilada sauce
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 teaspoons of “Better Than Bouillon” Beef
  • 2 tablespoons, sea salt
  • 1 tablespoon black pepper
  • 7 cups cooked hominy, drained and rinsed
  • Lime juice
  • Shredded cabbage
  • White onion
  • Radishes
  • Cilantro
  • Avocado
  1. Heat the oil in a large soup pot. Sear beef for 5 minutes on each side, or until browned. Remove from pot.
  2. In same oil, sauté the onions and garlic until caramelized.
  3. Add back in the beef, water, enchilada sauce, oregano, bay leaf, beef bouillon, salt & pepper.
  4. Bring liquid to a boil then cover and simmer on low until beef is tender (about two hours).
  5. Once the beef is tender, remove bay leaf.
  6. Add the hominy and cook for about 30 more minutes. Taste and season with salt, pepper, and lime juice.
  7. When done, ladle soup into bowls, sprinkle with chicharrones, and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, and avocado.
  8. Enjoy warm!


Beef Pozole Roja

Amount per 100g

Recipe developed by   Chef Sarah Russo