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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

For Pozole:

  • 6 cups cooked hominy (see Hominy recipe) or 2 (29-ounce) cans hominy, drained

Pozole Toppings:

  • Diced avocado
  • Sliced radishes
  • Lime wedges
  • Chopped cilantro


  • 1-pound dried hominy corn (maiz mote)
  • Water, as needed
  • Salt, as needed (optional)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add red chile sauce, hominy, and shredded beef to stock and simmer for 15 minutes, stirring occasionally. Taste and adjust seasonings.
  6. Serve pozole topped with your favorite toppings such as diced avocado, sliced radish, lime wedges and chopped cilantro.
  7. To make the Hominy, soak dried hominy corn in water overnight in refrigerator.
  8. 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.
  9. Add salt to water after hominy is cooked, if desired. Drain hominy and use for pozole or other recipes.