A traditional, hearty and comforting stew made of Mexican pantry staples!
This Garibaldi-style Pozole Rojo is a good-for-you Mexican stew that is paleo, keto, and whole30 compliant. The homemade bone broth used to season the stew is rich in healthy nutrients, including vitamins, amino acids, and essential fatty acids. It has a long cook time to tenderize the beef, but luckily it’s as simple as throwing everything into an Instant Pot and going about your day. I’ve also included stovetop directions in the blog post, though the meat is slightly softer when using an Instant Pot on the Meat/Stew setting.
Pozole is traditionally made with pork, but I’ve adapted the recipe by Chef Ivan Garcia to use beef and quick a bit quicker. The key to this Beef Pozole Rojo is the hominy and hot dried chilies - the most authentic flavors and textures if you source the right ingredients.
If you make this Garibaldi-style Pozole Rojo (Paleo, Keto, Whole30), tag @cleaneatsfactory on Instagram! Feel free to leave any questions in the comments or DM me.
Adapted from Chef Ivan Garcia in The Immigrant Cookbook.
Garibaldi-style Pozole Rojo (Paleo, Keto, Whole30)
Ingredients
- 1 lb boneless beef stew meat (2 in pieces)
- 1/3 lb - 1/2 lb beef bones (optional, but it flavors the stock really well)
- 1 white onion, coarsely chopped
- 3 peeled garlic cloves
- 4-5 whole cloves
- 4-5 whole black peppercorns
- 3 bay leaves
- 1 tbsp salt (to start with, season to taste)
- 2 dried guajilo chiles, stemmed and seeds shaken out
- 2 dried New Mexican Chilies, stemmed and seeds shaken out
- 1 Ancho Chilie, stemmed and seeds shaken out (or 1 tsp dried ancho chile powder)
- 2 dried chile de arbol peppers, stemmed and seeds shaken out
- 1 29 oz canned white hominy corn, drained and rinsed
Instructions
- In an Instant pot, combine 6 cups water and the beef, bones, garlic, whole spices, salt, and onion. Seal the top, set pressure to sealing, and select the meat/stew setting that should automatically register at 45 minutes. When it's finished cooking, let the pressure naturally release for 5 minutes.
- For the stovetop, bring 6 cups water to a boil in stockpot. Once boiling, add the meat, bones, garlic, whole spices, salt and onion. Cover and lower to a simmer and cook for 50 minutes.
- While the meat is cooking, bring 4 cups water to a boil. Add the dried chilies and/or ancho powder and boil, uncovered, for 8 minutes. In a food processor or blender, blend until smooth and set aside.
- Drain the liquid to separate the meat (reserving the stock) and discard the aromatics. Combine the stock and blended chili salsa in a stockpot and bring to a boil. Once boiling, lower to a simmer and add in the hominy and meat. Season to taste with salt and pepper.
- Top with shredded lettuce, avocado, radishes, red onion, and lime. Best served warm.