Slow Cooker Beef Pozole Verde

Ingredients

• 1 package Rumba Meats® Beef Cross-Cut Hind Shank
• Kosher salt and black pepper, to taste
• 2 teaspoons dried Mexican oregano
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 1 cup salsa verde
• 1 bay leaf
• 2 (15-ounce) cans hominy, drained
• Shredded cabbage
• Chopped white onion
• Diced avocado
• Roasted salsa verde
• Chopped cilantro
• Lime wedges

Instructions

1. Arrange beef cross-cut hind shanks in a slow cooker. Season with salt, black pepper, oregano, and cumin.
2. Add broth, salsa verde, bay leaf, and hominy. Cover slow cooker and cook on low setting for 8 hours until hind shanks are tender and reach an internal temperature of 160°F.
3. Remove cooked beef hind shanks from slow cooker and transfer to a cutting board. Using 2 forks, shred beef into bite-size pieces. Season to taste with salt and pepper. Add shredded beef back to slow cooker. Keep warm
4. Serve beef pozole verde with choice of toppings such as shredded cabbage, white onion, avocado, salsa verde, cilantro, and lime wedges. Accompany with warm corn tortillas, if desired.