Christmas-Style Steak Pozole (Posole Navideño con Carne de Res)

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Celebrate the holiday season with a comforting bowl of Christmas-Style Steak Pozole, a festive Mexican-inspired soup featuring tender steak, hearty hominy, and a rich, smoky red chile broth. Traditionally enjoyed during Christmas and other special occasions, this hearty dish is loaded with bold flavors and served with fresh garnishes like shredded cabbage, radishes, cilantro, lime, and crispy tortilla chips. It’s the perfect meal for gathering family and friends around the table.

Why You’ll Love This Recipe

  • Rich, smoky, and deeply flavorful broth
  • Tender, juicy steak in every bite
  • Hearty and filling with hominy
  • Perfect for holiday celebrations and family dinners
  • Easy to customize with your favorite toppings
  • Tastes even better the next day

Recipe Information

  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Servings: 8
  • Cuisine: Mexican-Inspired
  • Course: Main Course, Soup
  • Difficulty: Moderate

Ingredients

For the Pozole

  • 2 pounds beef chuck roast or sirloin steak, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 2 (25-ounce) cans white hominy, drained and rinsed
  • 8 cups beef broth
  • 2 cups water
  • 2 bay leaves

For the Red Chile Sauce

  • 6 dried guajillo chiles, stems and seeds removed
  • 3 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles (optional)
  • 2 cups hot water
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • 1 teaspoon salt

Optional Add-Ins

  • 1 diced jalapeño
  • 1 teaspoon chipotle powder
  • 1 tablespoon tomato paste
  • 1 teaspoon cocoa powder for extra depth
  • 1 cinnamon stick during simmering

Traditional Garnishes

  • Finely shredded cabbage
  • Thinly sliced radishes
  • Chopped fresh cilantro
  • Diced white onion
  • Lime wedges
  • Dried oregano
  • Crushed red pepper flakes
  • Sliced avocado
  • Tortilla chips or crispy tostadas

Equipment Needed

  • Large Dutch oven or stockpot
  • Blender
  • Medium saucepan
  • Fine-mesh strainer
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Instructions

Step 1: Prepare the Chiles

Place the dried guajillo, ancho, and pasilla chiles in a saucepan.

Cover with hot water and simmer for 10–15 minutes until softened.

Transfer the softened chiles to a blender along with:

  • 1 cup of the soaking liquid
  • Cumin
  • Oregano
  • Smoked paprika
  • Coriander
  • Salt
  • Black pepper

Blend until completely smooth.

Strain the sauce through a fine-mesh sieve and set aside.

Step 2: Brown the Beef

Heat the vegetable oil in a large Dutch oven over medium-high heat.

Working in batches, brown the steak on all sides, about 5–6 minutes per batch.

Transfer the browned beef to a plate.

Step 3: Sauté the Aromatics

In the same pot, add:

  • Onion

Cook for 5 minutes until softened.

Add the garlic and cook for another 30 seconds until fragrant.

Step 4: Build the Broth

Return the browned beef to the pot.

Pour in:

  • Beef broth
  • Water
  • Prepared chile sauce

Add the bay leaves.

Bring the mixture to a gentle boil.

Reduce the heat to low, cover, and simmer for 1½ hours, stirring occasionally, until the beef is tender.

Step 5: Add the Hominy

Stir in the drained hominy.

Continue simmering for 20–30 minutes to allow the flavors to blend.

Taste and adjust the seasoning with additional salt and pepper if needed.

Remove the bay leaves before serving.

Step 6: Serve

Ladle the hot pozole into large bowls.

Arrange the garnishes in small serving bowls so everyone can customize their own bowl.

Top with shredded cabbage, sliced radishes, chopped cilantro, diced onion, avocado, oregano, and a generous squeeze of fresh lime juice.

Serve with warm tortillas, tostadas, or crispy tortilla chips.

Nutrition Information (Per Serving)

  • Calories: 510
  • Protein: 39g
  • Carbohydrates: 27g
  • Fat: 27g
  • Saturated Fat: 8g
  • Cholesterol: 95mg
  • Fiber: 6g
  • Sugar: 5g
  • Sodium: 780mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

  • Toast the dried chiles lightly in a dry skillet for 20–30 seconds before soaking to enhance their smoky flavor. Be careful not to burn them, or they may become bitter.
  • Strain the blended chile sauce for a silky-smooth broth.
  • Simmer the stew gently to keep the beef tender.
  • Pozole tastes even better the next day as the flavors continue to develop.
  • Add the garnishes just before serving to keep them crisp and fresh.
  • Fresh lime juice brightens the rich broth and balances the smoky chile flavor.

Flavor Variations

Spicy Pozole

Add 1–2 chopped chipotle peppers in adobo sauce or extra dried árbol chiles for more heat.

Green Pozole

Replace the red chile sauce with roasted tomatillos, poblano peppers, cilantro, and green chiles for a vibrant green version.

Slow Cooker Pozole

After browning the beef, transfer all ingredients except the garnishes to a slow cooker. Cook on Low for 8 hours or High for 4–5 hours, then stir in the hominy during the final 30 minutes.

Instant Pot Pozole

Pressure cook the beef, broth, and chile sauce on High Pressure for 35 minutes, followed by a natural pressure release. Add the hominy and simmer using the sauté function for 10 minutes.

Mixed Meat Pozole

Combine beef with shredded pork or chicken for an even heartier holiday stew.

Storage

Refrigerator

Store cooled pozole in an airtight container for up to 4 days.

Keep garnishes separate until serving.

Freezer

Freeze the pozole (without garnishes) in airtight containers for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Stovetop

Reheat over medium heat for 10–15 minutes, stirring occasionally. Add a little beef broth if the soup has thickened too much.

Microwave

Heat individual portions in 1-minute intervals, stirring between each interval until thoroughly heated.

What to Serve with Christmas-Style Steak Pozole

This festive dish pairs beautifully with:

  • Warm corn tortillas
  • Crispy tostadas
  • Tortilla chips
  • Mexican rice
  • Refried beans
  • Grilled street corn (elote)
  • Fresh avocado slices
  • Guacamole
  • Pickled jalapeños
  • Mexican hot chocolate for dessert

Frequently Asked Questions

What is hominy?

Hominy is dried corn that has been treated with an alkaline solution, giving it a soft, chewy texture and distinctive flavor. It’s the traditional ingredient that makes pozole unique.

Can I use another cut of beef?

Yes. Beef chuck roast is the best choice because it becomes tender during long cooking, but brisket, stew meat, or sirloin can also be used.

Is pozole spicy?

Traditional red pozole has a mild to medium heat. You can easily adjust the spice level by adding or reducing the number of chiles.

Can I make this ahead of time?

Absolutely. Pozole is an excellent make-ahead meal because the flavors deepen after a day in the refrigerator.

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