Editorial sample recipeMexicanintermediateDairy-FreeGluten-FreeHalal

Mexican Braised Halal Beef Pozole Rojo With Hominy

Name: Mexican Braised Halal Beef Pozole Rojo With Hominy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs halal beef chuck roast, cut into 1-inch cubes; 3 medium dried guajillo chiles, stemmed and seeded; 2 medium dried ancho chiles, stemmed and seeded; 1 medium yellow onion, chopped; 4 cloves garlic, peeled; 1 tsp dried Mexican oregano; 4 cups halal beef broth, low-sodium; 15 oz white hominy, canned, drained and rinsed; 1 tbsp vegetable oil; 1 tsp sea salt

A rich, aromatic Mexican stew of tender halal beef chuck cooked slowly in a blended chili broth made from toasted guajillo and ancho chiles with hominy corn.

Prep: 20 min
Cook: 60 min
Total: 80 min

Technique to learn

Chile Broth Emulsion

Rehydrating, pureeing, and straining toasted dried chiles produces a smooth, complex sauce base that infuses meats during a slow braise.

Instructions

Step 1: Heat a dry skillet over medium heat and toast the open dried guajillo and ancho chiles for 30 seconds per side until fragrant. Cover chiles with boiling water in a bowl and soak for 15 minutes.
Step 2: Transfer softened chiles, half of the chopped onion, peeled garlic cloves, and 0.5 cup of soaking liquid to a blender. Puree until completely smooth, then strain through a mesh sieve into a bowl.

Step 3: Heat vegetable oil in a heavy Dutch oven over medium-high heat. Add beef chuck cubes in batches and sear for 5 minutes until browned on all sides. Season with sea salt.

Step 4: Add the remaining chopped onion to the pot with the beef and cook for 3 minutes until softened.

Step 5: Pour the strained chili sauce over the beef, add dried Mexican oregano, and cook for 2 minutes while stirring.

Step 6: Pour in the halal beef broth, bring to a boil, then cover and reduce heat to low. Simmer for 40 minutes until beef starts becoming tender.

Step 7: Stir in the drained hominy corn, cover, and simmer for an additional 15 minutes until beef is meltingly tender and hominy has absorbed the chili flavors.

Cooking tips

Straining the blended chile paste removes leftover skins and ensures a velvety soup consistency.
Garnish bowl servings with sliced radishes and extra oregano for traditional freshness.
Original home-cooking adaptation inspired by Mexican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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