Mark West Black Pozole Chili

Add more flavor to your chili by adding a splash of pinot noir

Mark West Black 


  • 1 1/2 Pound beef chuck, cut into three fourth-inch cubes
  • 1 1/2 Pound beef shank, cut into three fourth-inch cubes
  • 1 large white onion, chopped finely
  • 3 cloves garlic, peeled and chopped
  • 1 bay leaf
  • 1 Teaspoon oregano
  • 2 Tablespoons salt
  • 1 Tablespoon black pepper
  • 3-4 Cups beef broth
  • 1 Tablespoon pinot noir, such as Mark West Black Pinot Noir
  • 4 ears corn, fresh
  • 8 dried ancho chiles
  • 2 Cups red cabbage, thinly sliced, for garnish
  • 1 Cup red radishes, thinly sliced, for garnish
  • 1 Cup diced avocado, for garnish
  • 1 Cup fresh cilantro, chopped, for garnish
  • 10 lime wedges, for garnish
  • Corn tortilla chips, for serving


Add meat, onion, garlic, bay leaf, oregano, salt, and pepper to a large, heavy-bottomed pot. Cover with 3 cups beef broth and Mark West Black Pinot Noir. Bring to a boil, then reduce to a simmer for 2.5-3 hours, or until meat is tender.

While the meat is cooking, char the corn on a grill or on the open flame of a gas stove.

Allow to cool, then cut the corn off the cob and set aside.

Also while the meat is cooking, submerge the dried chiles in warm water for 30 minutes.

Purée the chiles and the water, strain, and add the chili liquid to the pot with the meat.

Shred some of the meat using two forks. Add the charred corn. Taste, and add seasoning as necessary.

Ladle chili into bowls, top with garnishes, and serve.

Pozole Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Pozole Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.