Beef Pozole Rojo
Rumba Meats® Beef Cross-Cut Hind Shank
- 20 MIN Prep Time
- 3.5 HRS Cook Time
- 6 Servings
For Beef Hind Shanks:
- Rumba® Beef Cross-Cut Hind Shank (2 packages, about 3 pounds)
- 1 white onion, halved
- 1 garlic bulb, sliced in half, papery husks removed
- 1 bay leaf
- 2 cups beef broth
- 1 teaspoons kosher salt
- 1 teaspoon black pepper
For Red Chile Sauce:
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chile arbol, stemmed and seeded
- ½ large while onion, quartered
- 2 garlic cloves
- 2 cups beef broth
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 6 cups cooked hominy (see Hominy recipe) or 2 (29-ounce) cans hominy, drained
- Diced avocado
- Sliced radishes
- Lime wedges
- Chopped cilantro
- 1-pound dried hominy corn (maiz mote)
- Water, as needed
- Salt, as needed (optional)
- For beef hind shanks: In a Dutch oven or large pot, combine hind shanks, onion, garlic, bay leaf, beef broth, salt, and pepper. Add water to completely cover hind shanks. Bring to a boil over high heat. Skim off any foam, reduce heat to low, partially cover with lid, and simmer for 3 hours, turning the shanks occasionally, until hind shanks are tender and reach an internal temperature of 160ºF.
- Using tongs, carefully remove hind shanks from Dutch oven and cool. Using 2 forks, shred beef. Using a slotted spoon, remove and discard onion, garlic, bay leaf and any remaining bones from stock. Reserve meat and stock.
- Meanwhile, prepare red chile sauce. Combine chile peppers, onion, and garlic in a saucepan. Add water to cover. Simmer covered over low heat for 20 minutes or until chiles are soft. Using a slotted spoon, transfer drained chiles, garlic, and onion to a blender. Add beef broth. Blend until pureed. Strain sauce if needed.
- Heat oil in a skillet over high heat. Add pureed chile sauce, reduce heat and simmer for 5 minutes, stirring occasionally. Season sauce with cumin, oregano, and salt.
- Add red chile sauce, hominy, and shredded beef to stock and simmer for 15 minutes, stirring occasionally. Taste and adjust seasonings.
- Serve pozole topped with your favorite toppings such as diced avocado, sliced radish, lime wedges and chopped cilantro.
- To make the Hominy, soak dried hominy corn in water overnight in refrigerator.
- Drain hominy corn and rinse. Add hominy corn to large stock pot. Cover with water. Bring to a boil, reduce heat and simmer for 3 hours, adding additional water as needed, until corn kernels bloom and hominy is tender.
- Add salt to water after hominy is cooked, if desired. Drain hominy and use for pozole or other recipes.
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