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