Veal-Shank Pozole Recipe

Name: Veal-Shank Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; ⅓ 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

Servings: persons

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
⅓ 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

1
For the soup, fry the bacon in a large pot over medium heat 3 minutes, then add the carrots, garlic, onion and celery.
2
Cook, stirring until softened, about 5 minutes.
3
Salt and pepper the veal to taste, then dust with cornmeal.
4
With a slotted spoon, remove the vegetables and set them aside.
5
Add the meat and brown on all sides, about 10 minutes.
6
Return the vegetables to the pot along with a quart of water, the stock and hominy, including the liquid from one of the cans.
7
Bring to a boil over high heat.
8
Simmer and reduce for about 2 hours.
9
For the garnish, toast the corn in a dry cast-iron skillet over medium heat for 5 minutes.
10
Mound the corn in a large serving platter surrounded by the avocados, lettuce, cilantro and chilies.
11
When veal is tender, remove it from heat and let cool.
12
Meanwhile, skim the fat from the soup.
13
When meat is cool enough to handle, separate it from the bones; reserve marrow.
14
Chop meat into chunks and return it and marrow to the pot.
15
Adjust seasoning and serve in bowls.
16
Heap each bowl with the garnish.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound bacon, chopped, 2 medium carrots, chopped, 5 cloves garlic, chopped, 1 medium onion, chopped, and more.

Yes, Veal-Shank Pozole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal-Shank Pozole

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