Ingredients: |
Ingredients: 2 dried pasilla chiles
2 dried guajillo chiles
5 cloves garlic, peeled
2 1/2 lbs beef shanks
8 cups beef stock
1 cup coarsely chopped onion
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
2 bay leaves
2 Tbsps salt
1 Tbsp black pepper
1 (15 oz) can hominy, rinsed
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Directions: |
Directions:In a medium bowl, soak the chiles and 2 garlic cloves in 2 cups warm water until the chiles are soft, 30-45 mins. Drain, reserving the soaking liquid. In a blender, puree the chiles, garlic and 1 1/3 cups soaking liquid. Season the chile sauce with salt and pepper.
Place the beef shanks in a large, heavy pot. Add the stock and 8 cups cold water, adding more water if needed to cover the shanks completely. Add the onion, carrots, celery, bay leaves and the remaining 3 garlic cloves. Season with salt and pepper. Bring to a boil, then reduce the heat to med-low. Cover and simmer, occasionally skimming the fat from the surface, until the meat is tender, about 2 1/2 hours. Transfer the shanks to a cutting board; let cool 15 mins. Add the hominy to the soup, bring to a boil, reduce heat to low and let simmer.
Meanwhile, using two forks, shred the meat (discard the fat and bones). Return the meat to the pot and let simmer until heated through, about 5 mins. Ladle the soup into bowls and top with garnishes. Drizzle with the chile sauce. Serve with lime wedges & tostadas. |
This recipe for Beef Pozole is from