Slow Cooked Beef Pozole

Cozy up to this authentic slow cooked beef pozole with ancho chiles, HERDEZ® Salsa Casera and melt-in-your-mouth flank steak. Serve with your favorite toppings including radish, green cabbage, cilantro and more.

Recipe courtesy of: Lindsey @LindseyEatsLA


  • 1/3 cup

    dried guanjilo or ancho chiles

  • 1

    white onion, chopped

  • 1

    can hominy, rinsed and drained

  • Juice of 2 limes

  • 2 cups


  • 2 cups

    vegetable broth

  • 1 cup

    HERDEZ® Salsa Casera

  • 4

    carrots, peeled and sliced

  • 2 (6-ounce)

    flank steaks, cubed

  • 3 cloves

    garlic, thinly sliced

  • 1 teaspoon


  • 1 teaspoon


  • Salt and pepper to taste

  • Toppings:

  • 1/2

    sliced red onion

  • 1/2

    shredded green cabbage

  • 1/4 cup

    sliced radishes

  • 1

    diced avocado

  • Lime wedges and cilantro as garnish. 

Print Recipe

Serves 4



  1. Soak dried chiles in boiling water for 30 minutes and drain.

  2. Remove stems and place in food processor or blender with 1 cup of vegetable broth.

  3. Pour chile mixture in slow cooker. with 2 cups water, 1 cup vegetable broth, 1 cup HERDEZ® Salsa Casera, your diced carrots, cubed flank steak, garlic, cumin, paprika, salt and pepper.

  4. Cook on HIGH for 4 hours.

  5. Transfer to serving bowls and top with sliced red onion, cabbage, radish, cilantro, avocados and lime wedges.


BÚFALO® Chipotle Hot Sauce

Go bold with smoky and deep chile flavors.

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