Beef Pozole

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 1/2 pounds beef shank
  • 1 white onion, quartered
  • 1 large carrot, roughly chopped to yield 1/2 cup
  • 1 stick celery, roughly chopped to yield 1/2 cup
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 2 tablespoons salt, plus extra for seasoning
  • 1 tablespoon black peppercorns
  • 1 (29-ounce) can Mexican-style hominy, drained
  • Freshly ground black pepper
  • 3 cups thinly sliced cabbage, for garnish
  • 1 cup thinly sliced radishes, for garnish
  • 10 lime wedges, for garnish
  • 1/3 cup dried oregano, for garnish
  • 10 corn tostadas, for garnish
  • Pasilla-Guajillo Salsa, recipe follows (optional)
  • Pasilla-Guajillo Salsa:
  • 3 pasilla chiles, stemmed and seeded
  • 3 guajillo chiles, stemmed and seeded
  • 3 cloves garlic
  • 2 cups warm water
  • Salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.

  • Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.

  • Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.

  • Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.

  • Cook's Note: Stir the Pasilla-Guajillo Salsa directly into the pozole if you want it to be spicy and red in color.

Pasilla-Guajillo Salsa:
  • Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.


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