This Pozole recipe is slow-simmered chuck roast, beef shank, hominy, and a smoky homemade red chile sauce. Tastes better the next day.
🗒️ In This Post
Pozole Rojo
Hello!!! You know what time it is? It’s Pozole and Tamales time baby! These are the most traditional Mexican dishes of the festive season and I don’t know about you, but everyone I know associates December with Pozole and Tamales.
Red beef pozole is the dish my mom made for important occasions. Not a random Tuesday dinner, but a birthday party, or a holiday when half the entire family showed up and she needed a pot big enough to feed all of them. She’d start it in the morning, and by the time it hit the table later in the day, the whole house smelled like garlic, dried chiles, and beef that had been simmering for hours.
This is her recipe, the way I still make it every December. Chunks of chuck roast and beef shank simmer low and slow until they’re fall-apart tender, then get folded into a deep red sauce built from guajillo and ancho chiles and a big can of hominy. It’s spooned into bowls and finished with whatever a person wants: shredded cabbage, sliced radish, a squeeze of lime, hot sauce if they’re brave. Everyone builds their own bowl, which is half the fun of serving it.
Oh! and itt tastes better the next day too, so for a holiday crowd, you could make it a day ahead.
♥️ xo, Ana
***This post was originally published on Dec 2015. It has been updated to be more helpful.
Ingredients
This recipe will feed about 4 people while having some leftovers. If you are feeding a crowd, good news: It doubles (or triples) beautifully! Just make sure to have a huge pot at hand.
- Meat: Chuck roast trimmed and cut in 1 1/2″ chunks + bone-in shank center cut (if you’re using pork or chicken, use about 2.5 or 3 lbs of a combination of meat with bones)
- For flavor: white or yellow onion & garlic.
- Herbs: dried Mexican oregano, bay leaves.
- Seasoning: Beef bullion cubes, kosher salt, ground black pepper.
- Canned hominy.
- For the red chile sauce: Guajillo & ancho chiles (rinsed and with seeds removed) + garlic cloves, oregano & kosher salt.
- Garnishes: shredded cabbage diced onion, sliced radishes, fresh cilantro, lime wedges & hot sauce. Optional chopped avocados.
***Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
What kind of meat should I use?
For this Pozole recipe I will use beef but it can also be made with pork or even chicken.
- Beef: Use chuck roast + bone-in shank center cut with bone.
- Pork: It can be a one of these or a combination of pork shoulder (espaldilla), pork loin or pork shoulder (lomo de puerco)
- Chicken: A combination of chicken breast, thighs & legs.
- Bones: These are essential for flavor and make sure to include some from whatever type of meat you’ll be using: neck or backbones are a good option.
How To Make Pozole Rojo
There are two main components when it comes to making pozole. First you make the chile based sauce for the broth then you cook the beef and hominy until everything is nice and tender. Let me show you step by step how to make pozole…it’s easier than you think!
1) Make The Sauce
You can make the sauce before you start cooking the pozole up to a week in advanced. Or start this process while the meat cooks. It’s up to you!
Another sauce you can use is my delicious red sauce recipe
- Start by removing the stem and seeds from the chiles. Rinse well to remove any dust.
- Place in a medium pot along with the onion, garlic, spices & water. Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.
- Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
- Puree the chiles very well.
2) Make the pozole soup
- In a large pot, add the water, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
- Cover and bring liquid to a boil over medium high heat. Add the two cups red sauce and continue to cook on low heat for about two hours
- Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
Note: You can shred the beef if you want or serve in chunks as is.
- Add the hominy and cook for about 30 more minutes or until soft. Taste for seasoning.
- When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
How to serve pozole
This soup is a one pot dish and there is no need to worry about side dishes. However, garnishes and some sort of accompaniment are a must!
Serve pozole with corn tortillas, tostadas or tortilla chips. Garnish with any of these ingredients:
- Shredded cabbage – don’t use lettuce as it doesn’t stand the heat of the soup and it will end up just a wilted mess!
- Chopped cilantro and minced onions
- Sliced radishes
- A squirt of lime juice,
- Hot sauce or dried chiltepines.
- And for a drink? Horchata or cebada are a must! These milky drinks go perfect with spicy food.
Tips, Storing and make-ahead
- Use dried hominy if that’s what you’ve got. The recipe as written uses one large can of prepared white hominy. Working with dried pozole corn instead? Soak it overnight and simmer it separately until tender, usually 2 to 3 hours, before adding it to the pot. Start with about 1 pound dried, which will roughly double once it’s cooked and rehydrated, and adjust from there depending on how much hominy you like in your bowl.
- Instant Pot works fine for the meat. To cut the simmer time down, pressure cook the beef with the onion, garlic, and seasonings on high pressure for about 45 minutes with a natural release, then continue building the pozole as written. It won’t be identical to a long stovetop simmer, but it gets you tender meat in a fraction of the time.
- No ancho chiles? Here’s what to grab instead. Pasilla, New Mexico chile, or chile morita all work. Only have guajillo on hand? Use a few extra and add a small piece of chipotle for smokiness.
- Cooking for a crowd? This recipe as written feeds a family dinner comfortably. For a party of 20, triple it, and use a stockpot big enough to actually hold everything, it adds up fast once the hominy and broth go in.
- Chicken or pork instead of beef. Both work well here. Use 2½ to 3 pounds of bone-in chicken thighs or pork shoulder, and swap the beef bouillon for chicken bouillon on the chicken version.
- The sauce keeps in the fridge for up to a week, so it’s worth making a day or two ahead.
- The flavor only gets better as it sits. The full pot of pozole keeps refrigerated for about a week in an airtight container, or in the freezer for a few months.
- Leave an inch or two of headspace since it’ll expand.
- To reheat gently on the stove over medium-low, or in the microwave in short bursts, stirring in between.
Print Recipe:
Best Pozole Rojo Recipe
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
Red Sauce (chile colorado) – Makes 2 cups
- 3 dried chile guajillos - seeds removed & rinsed
- 3 dried ancho chiles - seeds removed & rinsed
- ¼ medium onion (yellow or white)
- 3 garlic cloves
- ½ teaspoon oregano
- ½ teaspoon kosher salt (if using table salt use a little less teaspoon)
- 4 cups water
Garnishes
- Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.
Instructions
- In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
- Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
- Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
- Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
- When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
- serve with tostadas or tortilla chips.
Make the sauce (while the meat is cooking or make ahead)
- Remove the stem and seeds from the chiles. Rinse well to remove any dust.
- Place in a medium pot along with the onion, garlic, spices & water.
- Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.
- Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
- Puree chiles and then pass thru a strainer to remove the remaining seeds and skins. If you have a lot of pulp left, you may add it back to the blender along with ½ cup of the chile water. Blend and strain again.
- Set aside.
Notes
- Bring meat to room temperature before cooking.
- If you’re using pork or chicken, use about 2.5 or 3 lbs of a combination of meat with bones.
- If you need to add more water when cooking the meat, make sure it’s boiling hot as you don’t want to bring the temperature down.
Your Private Notes
Nutrition
FAQs:
It holds its own. A half cup of hominy runs around 58 calories with roughly 2 grams of fiber, and the broth is built from real ingredients: beef, aromatics, and dried chiles, not a shortcut. It’s a hearty, protein-forward soup rather than something to avoid.
Not really. Guajillo and ancho chiles bring color and smoky depth more than heat, so most people would call this mild to medium at most. Add hot sauce or a diced chile at the table for anyone who wants more kick.
Start with about 1 pound dried hominy, soaked overnight and simmered separately until tender, usually 2 to 3 hours. It roughly doubles in volume once cooked, so use your eye and add more broth from the main pot if it needs it.
Yes, for the meat. Pressure cook the beef with the onion, garlic, and seasonings on high for about 45 minutes, natural release, then continue with the rest of the recipe as written.
Pasilla, New Mexico chile, or chile morita all work well. In a pinch, extra guajillo plus a small piece of chipotle gets you close.
I haven’t tested a vegetarian version myself, so I can’t promise it’ll taste the same. A good vegetable broth in place of the beef broth and bouillon, plus maybe some mushrooms for body, would be my starting point for anyone who wants to try it. Let me know how it turns out.
Authentico… from making the red sauce to final product. All enjoyed its authentic flavor and garnishes. I recommend this recipe.
This comment made me so happy, thank you!! Pozole rojo is so close to my heart and I’m really glad it hit the mark for you and your family. That’s exactly what I’m going for, the real deal from scratch. Gracias! 🙏❤️
The little aside about pozole tasting even better the next day gives this such a home-kitchen honesty. You’re not just chasing tradition here, you’re making room for the way people actually gather and eat.
Exactly, that’s the real magic of pozole, it just keeps getting better in the fridge! Thanks for putting it so well, love that you get it.
If I have a good amount of quality dried pozole, do you have any suggestions as to how much of that to start with and how to pre-cook it to be ready for this recipe?
Will follow up once I’ve made!
Made this today, wife and I love it! Not sure if I matched the ratio of pozole accurately or not, I pre-made 1lb of dried pozole, probably about 7 cups of cooked hominy. With that ratio I would probably go a little easier on the salt, but with more hominy the salt would probably be right.
So glad you and your wife loved it George! Good call adjusting the salt to match your hominy amount, that’s exactly the kind of tweak that makes a recipe your own. Thanks for sharing the ratio, that’s helpful for anyone using dried hominy!
Delicious. Was a hit in my house
I’m so glad to hear this! Thank you!
This pozole has great reviews. I’m going to try it.
How large of a pot should I use?
A large stockpot, at least 8 quarts, should do it comfortably with room to simmer. Hope you love it as much as everyone else has!
Cannot give stars yet. ? Did you mean 6 lbs of hominy
Hi Peggy, the hominy can weighs 6 lbs & 12 oz. It is a huge can but you can use small cans that will equal about the same weight of the big one. You’re making a large pot to share with lots of people! If you want to make a small amount I recommend you half the recipe. Please let me know if you have any other questions. Enjoy!
There would be more hominy than liquid with this ratio, we typically use a drained 28.9oz (820g) can for the same amount of broth and it turns out great! Subbed the ancho for an arbol and 2 tsp of chipotle powder for our taste preference but that’s the fun with cooking.
This is a family favorite 😍 2nd year I’ll be making this for the holidays.
Thanks Alyssa! 2nd year running, that’s what I love to hear! Enjoy it this holiday season 😍
Yum! I made this for dinner today, made the red sauce yesterday. Used pork neck bones, the broth turned out perfect! I will definitely be making this often, thank you for sharing!
Prepping the sauce ahead is the way to go, and pork neck bones sound perfect for the broth. So glad it turned out great, thanks for making it!
Easy and comes out phenomenal every time.
Thanks so much Michael! I’m glad to hear that.
Best recipe hands down. I made this for the first time. My sister makes the best pozole, everyone loves. I never learned how to make it, my family loves pozole. Let me start by saying that it’s super simple and easy to make. My family said it was the best pozole they have ever ate, probably better than my sisters. I will definitely be making this again.
Hi Rosalinda! Beating your sister’s pozole on your first try is a huge win! So glad your family loved it, and easy to make is always a bonus. Thanks for giving it a shot!
I just made this recipe. It’s the first time I’ve ever had it, so I have nothing to compare to, but we all liked it! The texture of the hominy is interesting. I have a jar of both the Mexican chili pastes, so I skipped the step of making that myself this time. Thanks for the recipe!
Hi Jessica! First pozole and a win, love that! Skipping the paste-making step with a good jar on hand is totally fair. Thanks for giving it a try!
Great recipe but I think there might be a couple errors in the ingredient list: It lists 6lbs and a 12 oz can of hominy, what did you mean there? Also, an entire tablespoon of ground black pepper, overwhelms the other flavors, especially the second and third day. A teaspoon would be more in line with what I’m used to seeing in other pozole recipes. If you ever get the time, make it again and see what you think? Other than that the only thing I did differently was to fry the red sauce in oil for 20 minutes before adding. This unusual step is pretty common in recipes where the chilies are prepared like this and it adds a lot to the flavor. Other than that no complaints!
Ah that makes sense now, it’s actually one large can (the 6 lb 12 oz size, not two separate amounts), sorry for the confusing formatting! And yes, 1 tablespoon of pepper is correct as written.
Thanks for the recipe! Very good!
Thank you Lois!
Can I use the instant pot for the meat to make it extra tender and juicy?!
Yes, the Instant Pot works great for this! Cook the meat on high pressure until it’s tender, then shred and add it to your pozole as usual.
I am doubling the recipe do I only use 24 cups of water to boil my red meat? And just add more as it evaporates? How much more do I add? I have beef broth I’m using vs cubes should I wait to use that towards the end so it doesn’t evaporate in the water? First timer here!! Thx u
Hi Erica! Sorry for the late reply! Yes! You can proceed exactly how you wrote it. Good call! Enjoy!
What can I use to replace the ancho chiles?! I can’t find them anywhere in stores near me
HI Vanessa! Look for pasilla since sometimes it goes by that name. Or use New Mexico, a little chile morita or just replace it with more guajillo and add a little chipotle pepper to add a little smoky taste. What other peppers do you see available?
Omgosh I was able to find some thank you! Can I cook the beef in an instant pot for 2 hours to make it super tender?!
I’m so happy you found some! I haven’t made pozole yet in an instant pot but I don’t see why not! The key is to cook the meat until tender so it should work. Enjoy and happy holidays!
So this time I really can’t find the ancho chiles and I’ve went to 5 stores! I did find powdered form it a
Pasilla, New Mexico and chipotle chile. What would be best to use if I double on the Guajillo chiles. Also do I put it in to boil or after it’s done boiled and blend it and how much?!
Hola! Your recipe reads “2 boullion cubes”, but the image appears to be the larger cubes, that would make 2c of broth, each. Since boullion cubes come in different sizes (1tsp and 2tsp) and there’s other products availble such as “Better than Boullion”, can you confirm if it’s 4 tsp bouillion. I’m guessing so based on the photos but would be great if the recipe confirms that so I don’t over or under flavor. Can’t wait to make this!
Que delicia de receta de pozole ? Tradición Mexicana acorde con esta fecha de celebración ??? Muchas gracias Ana!! ? ⭐️⭐️⭐️⭐️⭐️
¡Muchas gracias a ti Martha! Feliz que te haya gustado, y qué bonito celebrar con esta receta tan tradicional. ¡Gracias por las 5 estrellas! 🌟
What if I can’t find Ancho Chiles? What can I substitute for them? I have dried chipotle peppers will that work?
Hi Crystal! That should work as they have a smoky flavor too. I would just add a couple since they do tend to be more spicy.
Let me know if you have any other questions! Enjoy
It came out Delish!!! Thanks so much for the recipe this will def be used many more times!!! ?
Yay!!!! I’m so happy to hear this Crystal! Once you know how to make Pozole, you’ll never order it at restaurants again! Have a great day!
xo, Ana
I’m gonna make recipe for 20 people. Gonna quadruple recipe.
I did the math and came up with 48 lbs of hominy. Do you think that will be too much? I’ll let you know how it comes out.
Hi Thomas! How exciting that you’ll be making this much! Do you have two pots or a super large one? For 20 people I would just triple the recipe as the original quantities allow for lots of leftovers. Even with 3 large cans of hominy, meat and broth, you’ll need 2 very large pots!
I have no doubt yours will be amazing but please do let me know how it comes out and the quantities that you ended up using! Thanks for making it!
Ana
I tripled recipe and Had plenty for everyone. The Pozole was a hit. People took some home.
I really enjoyed making it from scratch and look forward to making it again. I enjoy all your other recipes and plan on making other meals for the family.
Thank you
This recipe more like hominy soup instead of pozole. It’s really important to use gelatin bones. Use espinazo (spine) and even hooves/foot meat. DO NOT REMOVE THE BONES.
Hi Zenon, did you make the recipe? It has plenty beef! This recipe calls for “bone-in shank center cut” (chamorro en Español) with bone has gelatin inside the bones so I’m not sure why you commented that mine does not have it. Thanks for stopping by
This Pozole is delicious! I added just the right amount of the sauce for my family and saved the rest. I’m so glad there are leftovers! I was intimidated at first but found it quite simple. I used my pressure cooker for the meat while I made the sauce on the stovetop.
This is great to hear Angela!!! I’m thrilled that you liked this Red Pozole and that you found it simple to make. I appreciate the feedback and happy holidays!
Ana
Pozole was a hit with the family! I tripled the recipe and there was plenty. People took some home. I enjoy your other recipes and plan on trying to cook with them for my family and friends.
Thank you
Thanks Thomas! Tripling it and still having enough to send home, that’s a win! So glad it was a hit, and excited for you to try more of the recipes. Thank you for sharing it with your family and friends!
Am I supposed to add 1 cup or 2 cups of red sauce? The recipe calls for 1 cup prepared red sauce, but the directions say to add 2 cups…?
Add two cups of the red sauce to the pozole. enjoy!
If I use chicken to make the pozole would I use chicken buliion instead of the beef bullion? What do you recommend
Hi Mari! You can use Chicken bouillon or even beef one. For soups sometimes I mix the flavors with great success! You can use the classic Knorr one or Better than bullion which is more natural.
I decided to make pozole for the first time to celebrate Mexico’s independence day. I used pork loin and followed the recipe fairly closely (substituting the garlic cloves with granulated garlic). I cooked the soup low and slow for 2.5 hours. My wife and I were thrilled with the result–flavorful and pleasant mouthfeel. Thanks for the recipe, Ana!
Great to hear this Mathew!!! I hope you make it again soon 🙂
Hello,
Do you ever add pinto beans to your posole?
Thank you,
Lisa
My mother always added pinto beans and nixtamal (uncooked hominy) as well as using ox tail for the meat / bone. This was slow cooked all day or overnight. It may have been more of a filler / increased protein meal out of necessity back then. All I can say is Pozole with pintos is so much more hearty and broth richer. If you put a bowl with or without beans in front of me, it will quickly disappear! Glad someone else’s mom did the same thing.
I was craving my mother in laws pozole bit she only makes it at Christmas. Found this recipe and it tastes arguably better? Thank you for this!
Awe thanks so much for the kind review Paula! I’m so happy you found this recipe and enjoyed it. I make it several times a year (even in the summer!) since I’m like you, got to eat Pozole not just at Christmas! Hey, I’ll keep your secret safe that you enjoyed it a little better than hers lol!
Stay well! xo, Ana
hello,
i have a beef sirloin tip whole. is that ok to use? i really want to make this with with rather than a roast.
Hi Franchesca! That actually works! Just make sure it’s cooked until soft. Enjoy!
I looooooooved your recipe!!! Thank you so much!
Yay!!! This makes me so happy Franchesca!! This pozole is actually easy to make once you get started. Thanks so much for coming back to give me the review. It’s much appreciated 🙂 xoxo, ana
I just make your recipe today, the best by far and a keeper for sure. My family love it
Hola Jeannette!!! I’m sooo happy you and your family loved it! I really appreciate you stopping by to let me know. Feliz Navidad!
I used organic meat from Whole Foods and followed this recipe exactly as written and it was soooo good. Just like my moms but better lol don’t tell her I said that. I made sure to save this recipe for years to come.
Hi Candice! Thank you so much for the kind review! Oh and I won’t tell your mom lol! I hope you have a wonderful holiday! xo, ana
Could I use chuck roast only?
Yes you can! I have done it in the past when I could not find “chamorro”. If you can add some kind of beef bone to it when cooking the meat that will be great! If you can’t that’s okay too. Enjoy!
Hola Ana C. as you know, for me and my kids, this is our favorite dish. The one shown in the picture looks so delicious and I bet it was ?
¡Hola Eddie! You know this one’s always a hit with the whole family. It was so good, and that photo doesn’t even do it justice. Thanks for always making it!
Perfect, hearty, tasty winter meal! My mouth was watering looking at the pictures. I could almost taste and smell it. I added cabbage, onion, cilantro and a splash of lime. The broth is so flavorful and would be hit even by itself. This pozole will now be a regular part of my holidays and a few other times a year I’m sure
Love that it’s earning a spot in your holiday rotation! Cabbage, onion, cilantro, and lime are the perfect toppings for it. So glad the broth hit the mark, thanks for sharing this!
I love Pozole and this recipe knocks it out of the park! Can’t wait to make it again!
Thank you Alex!
My favorite to make. I always have to make double just to have enough for leftovers.
Thanks Steven! Doubling it is definitely the move, leftovers are half the point! Thanks for making it again and again.
This is soooo delicious! I ate it for every meal until there were none left and I wished there were more!
Hi Kristie! That’s the best kind of problem to have! So glad you loved it, thank you for making it. xo, Ana
Muuuuuy ricoooo!!!
Gracias Ana
Gracias Malena!!! Thanks so much for the feedback on this pozole recipe! Have a great one 🙂
Absolutely one of my favorite recipes!!!
Thank you so much Brenda! I’m so glad you enjoy this Mexican pozole!
Love this! I have a spice-sensitive person in the family who really enjoys posole, but doesn’t want quite so much chile flavor. I vary the recipe by using 5 cleaned New Mexico chile pods in the broth and keeping the red chile/chile colorado separate so people can stir in as much or little as they like.
Great idea on the separating the chile for those that want less!!! Thanks so much for the feedback Gaylon! I’m so happy to hear you enjoyed it. Stay well!
This was so delicious with only one fault. I followed the recipe as written, but will significantly reduce the salt in the future. 2 tablespoons of salt was way too much not for my taste. Thanks so much!
Thanks for letting me know Claudia! I use kosher salt and I think it tastes a little less salty. I’ll add that to the notes. Thanks for the feedback and I’m so happy to hear you liked it!
I’m not able to pull up the red sauce recipe. The link doesn’t work. 🙁
Sorry about that Maria Cecilia! I fixed the link! You can find it here and on the post as well. https://www.muydelish.com/red_sauce/
Thanks for the heads up and happy cooking!
XO,Ana
Se me antojo !!!!
es Delicioso!!!
Gracias Maria!
I keep making this for my family over and over! Make sure you add enough broth so that it doesn’t taste like chili sauce only. So good!
This is so good to hear! and good point Monica. Thanks for the feedback
Could you tell mm e whst I cou k d have done wrong. My pozole taste more like chile.
Thank you
Sonya
Hi Sonya! Is your chile bitter? that could be one way that may be overpowering the rest of the flavors. Just add a little more broth and that may do it. Don’t forget to add lime! it helps to balance the chili flavor too.
Hi i was wondering if this recipe could be made vegetarian and what type of seasoning could you add to give some flavor instead of the meat. Thanks!
Hi Elizabeth! I have never made it vegetarian but I don’t see why not. I would use vegetable broth when cooking it and if possible can you still use beef bullion? If not experiment with vegetable bullion. I’m very curious how this turns out if you decide to make it. If you don’t mind I would love to hear back from you. Thanks so much for stopping by and happy holidays!
xoxo
Love the photography.. this pozole looks delicious!
Hi Thalia! Thank you so much! I appreciate the nice comment ? xo, ana
I used carne deshebrada (shredded beef) and in place of the bouillon I used a tsp of cumin. Wonderful recipe. I’ve made it now 3 weeks in a row. Thank you Ana. My husband can’t wait to have it every week.
So happy to hear this, and 3 weeks in a row is amazing! Love the shredded beef swap, and the cumin sounds like a great touch. Tell your husband he’s got great taste!