By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 10
284 cal · 105 min
Beef Pozole Soup
Recipe GLPRefc8b3f1407457
A hearty and authentic beef pozole soup loaded with tender beef, hominy, and aromatic spices. This classic Mexican comfort dish simmers slowly to develop rich flavors, combining browned beef with tomatoes, cilantro, and hominy for a satisfying meal that brings warmth and tradition to your table.
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Ingredients
2 pounds Lean beef, cubed
1 tablespoon Olive oil
1 Large onion, diced
1 Garlic clove, minced
¼ teaspoon Salt
⅛ teaspoon Black pepper
¼ cup Fresh cilantro, chopped
15 ounces Canned stewed tomatoes, low-sodium
2 ounces Tomato paste, low-sodium
29 ounces Canned hominy, drained
Water, as needed
Directions
Wash your hands thoroughly with soap and clean water before beginning preparation.
Heat the olive oil in a large pot over medium-high heat until shimmering.
Add the cubed beef to the hot oil and brown on all sides, working in batches if necessary to avoid crowding the pot. This should take about 8-10 minutes total.
Add the diced onion, minced garlic, salt, pepper, and cilantro to the pot. Pour in enough water to just cover the beef.
Reduce heat to low, cover the pot, and simmer gently until the beef is very tender, approximately 45-60 minutes. The beef should shred easily with a fork when done.
Stir in the canned stewed tomatoes and tomato paste, mixing well to incorporate throughout the soup.
Continue simmering over low heat for approximately 20 minutes, stirring occasionally, to allow the flavors to meld.
Add the drained hominy and stir gently. Continue cooking over low heat for another 15 minutes, stirring occasionally, until the hominy is heated through.
Taste the soup and adjust seasoning as needed. If the soup is too thick, add water gradually until you reach your desired consistency.
Comments
All ingredients are stocked at every major Charlotte grocer, with no special trips required. The cost per serving runs under $2 because beef, hominy, tomatoes, and aromatics are budget staples, though you'll want bone-in chuck or beef chuck shoulder to maximize flavor without excess expense. The stated 105 minutes is honest for simmering but glosses over 15–20 minutes of browning and prep work, making real start-to-table closer to two hours. This is a forgiving, hands-off soup that reheats beautifully and improves overnight, and it feeds a crowd without fussiness, though pozole is not a quick weeknight fix.
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