Beef, pork, chicken, shrimp and yes, even vegetable pozole! I enjoy every version! I am a sucker for any soup in a chile broth!
Course Main Course, Soup
2 1/2poundsbeef short ribs or beef hind shanks
1whole head of garlic
1stalk of celerysliced
handful of cilantro
salt to taste
6chile guajillostems and seeds removed
1tablespoonof Mexican oregano
crushed chile piquin or red pepper flakes
To a large pot, add the beef ribs or hind shank, onion, garlic, bay leaves, carrot, celery and peppercorns. Fill with water, at least 3 inches above meat. Season with salt, to taste. Add the cilantro. Bring to a boil, reduce to a simmer and cook for 1 1/2 -2 hours or until meat is tender. Skim the foam off the top as it cooks.
While the beef is cooking, preheat a skillet or comal to medium heat. Once hot, place the chile guajillo onto hot surface. Toast 1 or two at a time so they don't burn on you. Using a metal spatula, gently press down to speed up the toasting process. Toast for just a few seconds per side. They should change in color, slightly and become aromatic. Remove from heat and transfer to a pan of simmering water. Cook for 10 minutes. Let steep for another 10 minutes.
Drain the water from the chile guajillos and transfer the chile to the blender. Add 2 cups of fresh water, pinch of oregano and salt to taste. Blend on high until smooth. Set aside.
Remove all of the solids from the soup, minus the beef ribs. Strain the chile sauce through a wire mesh strainer directly into the soup. Add in 1 1/2 full teaspoons of Mexican oregano. Bring to a boil. Add the hominy and reduce heat to a simmer. Cook for another 30 minutes. Taste for salt. Serve into large bowls, adding 2 ribs per bowl. Garnish to your liking. Yields 4 hearty servings or 6-smaller servings.
The best cuts of beef for these types of recipes is one with good marbling. a little fat adds extra flavor!