Veal-Shank Pozole
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound bacon, chopped
- 2medium carrots, chopped
- 5cloves garlic, chopped
- 1medium onion, chopped
- 1rib celery, chopped
- Salt and freshly ground black pepper
- 3pounds veal shanks, sliced into 1½-inch-thick disks
- â…“cup cornmeal
- 4quarts chicken stock
- 21-quart cans hominy
- Raw corn cut from 2 ears
- 4ripe avocados, sliced
- 1head iceberg lettuce, chopped
- 1cup chopped cilantro
- 4 to 8jalapeno chilies, thinly sliced
- Cayenne pepper to taste
For the Soup
For the Garnish
Preparation
- Step 1
For the soup, fry the bacon in a large pot over medium heat 3 minutes, then add the carrots, garlic, onion and celery. Cook, stirring until softened, about 5 minutes.
- Step 2
Salt and pepper the veal to taste, then dust with cornmeal. With a slotted spoon, remove the vegetables and set them aside. Add the meat and brown on all sides, about 10 minutes.
- Step 3
Return the vegetables to the pot along with a quart of water, the stock and hominy, including the liquid from one of the cans. Bring to a boil over high heat. Simmer and reduce for about 2 hours.
- Step 4
For the garnish, toast the corn in a dry cast-iron skillet over medium heat for 5 minutes. Mound the corn in a large serving platter surrounded by the avocados, lettuce, cilantro and chilies.
- Step 5
When veal is tender, remove it from heat and let cool. Meanwhile, skim the fat from the soup. When meat is cool enough to handle, separate it from the bones; reserve marrow. Chop meat into chunks and return it and marrow to the pot. Adjust seasoning and serve in bowls. Heap each bowl with the garnish.
Private Notes