Pozole rojo (stew with corn and pork goulash)

Sheila Zhang
very easy
4 5
Mexican stew is like the country it comes from: colourful and fiery! A great recipe for a convivial evening.
135 mins
855 mins


Servings: 6
  • 250 g dried black beans
  • 2 Onions
  • 3 Garlic cloves
  • 2-3 red chillies
  • 3-4 Tbsp Oil
  • 1 kg Pork goulash
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Oregano
  • 7-10 Tbsp Cumin
  • 1 TABLESPOON Tomato paste
  • 1 can(s) (à 850 ml) Tomatoes
  • 1 TABLESPOON Vegetable broth (instant)
  • 1/2 bunch Radishes
  • 3 Spring onions
  • 1 collar flat leaf parsley
  • 2 Organic limes
  • 1 can(s) (425 ml each) Corn


  1. 1

    The day before, put the beans in plenty of water and soak overnight.

  2. 2

    The next day, pour the beans into a sieve and drain well. Peel and roughly dice the onions. Peel garlic and chop finely. Clean and wash the chillies and cut them into rings with seeds.

  3. 3

    Heat the oil little by little in a large casserole. Dab the meat dry and fry it in portions over a high heat until it is brown all around. Finally fry the onions, garlic and chillies briefly. Add all meat again. Season with salt, pepper, 1⁄2 tsp. sugar and 1 tbsp. oregano and cumin. Add tomato paste and sweat briefly. 3⁄4 Add 1 l water and tomatoes together with the juice. Chop the tomatoes a little bit, stir in the stock. Add beans, bring to the boil, cover and braise for approx. 1 1⁄2 hours at medium heat, stirring occasionally.

  4. 4

    For the topping, clean, wash and finely dice or chop the radish. Clean and wash spring onions and cut into fine rings. Wash parsley, shake dry and chop finely. Wash limes hot, dry and cut into slices.

  5. 5

    Drain the corn, add to the stew and heat briefly. Season stew again with salt and pepper. Serve sprinkled with some topping. Serve with the remaining topping ingredients and lime wedges. So everybody can refine his stew with lime juice and the other ingredients as he likes.

Nutrition Facts

610 kcal
28 g
35 g
42 g