Total Time: 45 minutes
2 1/2 pounds beef shank
2 1/2 quarts beef stock
3 cups of water or enough to cover beef shank
2 tablespoons salt, plus extra for seasoning
1 tablespoon pepper, plus extra for seasoning
2 bay leaves
2 tablespoons canola oil
1 white onion, diced
1 large carrot, diced
1 stick celery, diced
2 cloves garlic, chopped
1 tablespoon cumin powder
1/2 teaspoon cayenne
2 tablespoons ancho chili powder
1 tablespoon salt
1/4 teaspoon oregano
1 (29oz) can Teasdale Mexican-style hominy, drained and rinsed
season to taste with salt & pepper
Place the beef shank in a large heavy stock pot. Add beef stock and 3 cups cold water or enough
to cover the beef shank completely. Add 2 tablespoons of salt, 1 tablespoon of pepper and bay
leaves. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked
and tender, about 2 hours. Skim the fat from the surface of the liquid while cooking.
Remove the meat from the pot and let cool, once cooled shred the meat into thin pieces. Strain
any remaining fat from the liquid and set the liquid aside, discarding bay leaves. To the same pot,
add canola oil, onion, carrot, celery and garlic. Cook and stir until onions are soft and transparent,
about 5 minutes. Add cumin, cayenne, chili powder, salt and oregano to vegetable mixture,
stirring to combine. Add the reserved liquid, hominy and meat back to the pot and bring to a boil.
Lower the heat to a simmer. Season with salt and pepper, to taste. Serve hot, you can garnish
with cabbage, radishes or lime wedges.
Nutritional Information (amount per serving): Calories 373, Fat 13.4g, Protein 48.3g,
Carbohydrates 10.4g, Fiber 5.3g.