Rumba Meats® Beef Cross-Cut Hind Shank
- 15 MIN Prep Time
- 2 hours, 30 minutes Cook Time
- 4-6 Servings
Original Blog & Recipe by
Sonia Mendez Garcia
My name is Sonia Mendez Garcia. Born and raised in California, but I have lived in Texas and since 1986, I call central New York my home. My parents Ramiro and Blanca were born in Monterrey, Mexico and raised a family of five girls and three boys. The kitchen was always a focal point in our house. With Rumba Meats, I can prepare all of my favorite recipes that my Mom prepared with such love and attention for our family.
The weekend was upon us and I noticed the can of maiz pozolero(hominy) and it just had to be pozole! I had all of the other ingredients, minus the radishes, but that was an easy fix. Pozole, in my opinion, is one of the more simple and easy of the Mexican soup recipes. It can be prepared with pork, chicken, beef and even shrimp! And it can also be finished in a green chile broth or white (no chile) if the red chile is not your favorite already. The dried chile most often used for preparing pozole is the guajillo pepper. It is mild in flavor and yields a nice red color when rehydrated. Another cut of beef that works well in soups or stews is beef hind shanks. That is my favorite for Caldo de Res (Mexican Beef and Vegetable Soup).
- Rumba® Beef Cross-Cut Hind Shank (2 ½ to 3 pounds)
- 1 medium onion quartered
- 1 whole head of garlic
- 2 bay leaves
- 1 carrot sliced
- 1 stalk of celery sliced
- 1 serrano sliced open
- ½ bunch cilantro
- salt to taste
- 10 peppercorns
- 6 chile guajillo stems and seeds removed
- 1 tablespoon of Mexican oregano
- 4 cups maiz pozolero hominy
- Shredded cabbage
- Sliced radishes
- onion diced
- lemons wedges
- crushed chile piquin or red pepper flakes
The best cuts of beef for these types of recipes is one with good marbling. A little fat adds extra flavor!
- To a large pot, add beef hind shank, onion, garlic, bay leaves, carrot, celery, serrano, cilantro, salt to taste and peppercorns. Fill with water, at least 3 inches above meat. Bring to a boil, reduce heat to a simmer and cook for 1½ to 2 hours until hind shanks are tender and reach an internal temperature of 160ºF. Skim the foam off the top as it cooks.
- Meanwhile, preheat a skillet or comal to medium heat. Once hot, place the chile guajillo onto hot surface. Toast 1 or 2 at a time so they don't burn. Using a metal spatula, gently press down to speed up the toasting process. Toast for just a few seconds per side. They should change in color slightly and become aromatic. Remove from heat and transfer to a pan of simmering water. Cook for 10 minutes. Let steep for another 10 minutes.
- Drain the water from the chile guajillos and transfer chiles to a blender. Add 2 cups water, 1½ teaspoons oregano and salt to taste. Blend on high until smooth. Set aside.
- Remove all of the solids from the soup, except hind shanks.
- Strain chile sauce through a wire mesh strainer directly into the soup. Add remaining 1½ teaspoons oregano. Bring to a boil. Add hominy and stir to blend. Reduce heat to a simmer and cook for 30 minutes, stirring occasionally. Taste for salt.
- Serve into large bowls topped with choice of garnishes.
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