Veal-Shank Pozole

Name: Veal-Shank Pozole
Total time: 2 h 45 min
Yield: 8 servings
Ingredients: 1/2 pound bacon, chopped; 2 medium carrots, chopped; 5 cloves garlic, chopped; 1 medium onion, chopped; 1 rib celery, chopped; Salt and freshly ground black pepper; 3 pounds veal shanks, sliced into 1 1/2-inch-thick disks; 1/3 cup cornmeal; 4 quarts chicken stock; 2 1-quart cans hominy; Raw corn cut from 2 ears; 4 ripe avocados, sliced; 1 head iceberg lettuce, chopped; 1 cup chopped cilantro; 4 to 8 jalapeno chilies, thinly sliced; Cayenne pepper to taste

By Molly O'Neill

Total Time: 2 hours 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Autumn Maize

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Ingredients

Yield:8 servings

For the Soup

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
⅓cup cornmeal
4quarts chicken stock
21-quart cans hominy

For the Garnish

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

Ingredient Substitution Guide

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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.