Recipe courtesy of Marcela Valladolid
Episode: Family Time
Beef Pozole
Total:
2 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 2 1/2 pounds beef shank
  • 1 white onion, quartered
  • 1 large carrot, roughly chopped to yield 1/2 cup
  • 1 stick celery, roughly chopped to yield 1/2 cup
  • 2 cloves garlic, peeled
  • 2 bay leaves
  • 2 tablespoons salt, plus extra for seasoning
  • 1 tablespoon black peppercorns
  • One 29-ounce can Mexican-style hominy, drained
  • Freshly ground black pepper
  • 3 cups thinly sliced cabbage, for garnish
  • 1 cup thinly sliced radishes, for garnish
  • 10 lime wedges, for garnish
  • 1/3 cup dried oregano, for garnish
  • 10 corn tostadas, for garnish
  • Pasilla-Guajillo Salsa, recipe follows (optional)
Pasilla-Guajillo Salsa:
  • 3 pasilla chiles, stemmed and seeded
  • 3 guajillo chiles, stemmed and seeded
  • 3 cloves garlic
  • 2 cups warm water
  • Salt and freshly ground black pepper

Directions

Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.

Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.

Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.

Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.

Pasilla-Guajillo Salsa:

Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.

Cook's Note

Stir the Pasilla-Guajillo Salsa directly into the pozole if you want it to be spicy and red in color.

IDEAS YOU'LL LOVE

Chicken Pozole

Recipe courtesy of Kelsey Nixon

Sanjuana's Pozole (Rich Corn and Pork Soup)

Recipe courtesy of Cooking Channel

Beef Bourguignon

Recipe courtesy of Laura Calder

Beef Tagine

Beef Calvdos

Recipe courtesy of Irene Wong

Beef Rendang

Recipe courtesy of Shaun Hergatt

Beef Pastrami

Recipe courtesy of No Author

Beef Parmesan

Recipe courtesy of Gorat's Steak House

Beef Ribs

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here