Jul 14 2026
Restaurants›La Ristra New Mexican Kitchen›Pozole Recipe

Pozole Recipe

Inspired by La Ristra New Mexican Kitchen
Time3h
Serves6

tender slow cooked beef hominy red or plain broth

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Broth Ingredients

Garnish Ingredients

Method

Preparation

  1. 1

    Prepare the Beef

    Trim excess fat from the beef chuck roast and cut it into large chunks.

  2. 2

    Chop Vegetables

    Dice the onion and mince the garlic cloves.

Cooking

  1. 3

    Brown the Beef

    In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef chunks and brown on all sides. Remove the beef and set aside.

  2. 4

    Sauté Onion and Garlic

    In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

  3. 5

    Combine Ingredients

    Return the beef to the pot and add the beef broth, tomato sauce, hominy, oregano, cumin, chili powder, salt, and pepper. Stir well to combine.

  4. 6

    Simmer

    Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 2 to 3 hours, or until the beef is tender and easily shredded.

Serving

  1. 7

    Serve the Pozole

    Ladle the pozole into bowls and garnish with fresh cilantro, lime wedges, sliced radishes, and diced avocado.

More from La Ristra New Mexican Kitchen