Ingredients 

• 1 large stock pot filled with about 16 cups water
• 5 pounds beef chuck roast, cut into large chunks
• 4 large cans white hominy (25 oz each), drained and rinsed
• 2 medium white onions, halved
• 10 cloves fresh garlic
• 3–4 tablespoons powdered beef bouillon (adjust to taste)
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon dried oregano

Fresh Toppings & Sides

Serve on the side so everyone can customize their bowl:

• 1/2 head green cabbage, finely shredded
• 2 bunches radishes, thinly sliced
• 1 large bunch cilantro, chopped
• 1 white onion, finely diced
• 2 tablespoons dried oregano
• 6 limes, cut into wedges
• 4 lemons, cut into wedges
• Fresh corn tortillas, warmed

Instructions

1. Cook the Beef
   In a very large pot, add the water, beef chuck, onions, garlic, salt, pepper, oregano, and beef bouillon. Bring to a boil over high heat.
2. Simmer Until Tender
   Reduce heat to low and simmer for about 2 1/2 to 3 hours, or until the beef becomes very tender and easy to shred. Skim any foam or excess fat from the top while cooking.
3. Shred the Meat
   Remove the beef from the pot and shred into bite-sized pieces. Discard excess fat if desired. Return the shredded beef to the broth.
4. Add the Hominy
   Stir in the rinsed hominy and simmer for another 30–45 minutes so the flavors blend together.
5. Taste & Adjust
   Add more bouillon, salt, or pepper if needed. Pozole should have a rich, savory broth.
6. Serve Family-Style
   Ladle hot pozole into bowls and serve with shredded cabbage, radishes, cilantro, onions, oregano, lime and lemon wedges, and warm corn tortillas on the side.

Optional Additions

For extra flavor and a more traditional red pozole style, you can also add:

• Guajillo chile sauce
• Crushed red pepper
• Tostadas instead of tortillas
• Avocado slices

Enjoy with family gatherings, holidays, or cold evenings — the best part is everyone builds their bowl exactly how they like it.