Red Chile Wagyu Beef Pozole Recipes

Steps:

• Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
• Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
• Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
• To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

Steps:

• 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.
• 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.

Steps:

• PREPARING THE BRAISED FULLBLOOD WAGYU SHANKS: Heat a large Dutch oven over medium-high heat, and place the grapeseed oil in the Dutch oven. Season the Fullblood Wagyu shanks with kosher salt and freshly ground black pepper. Once the oil is hot, add in the shanks. Sear/brown on both sides for 3 minutes per side. Once seared on both sides, add in 2 quarts of beef stock, diced onions, diced shallots, halved garlic heads, bay leaves, peeled and diced carrots, diced celery, cilantro stems (reserve the cilantro leaves for garnish), 2 halved Serrano peppers, kosher salt, and black peppercorns. Bring to a simmer, and then reduce the heat to low. Cover the Dutch oven with a lid. Braise the Fullblood Wagyu shanks for 4 hours on low heat.
• PREPARING THE CHILE SAUCE: While the shanks are cooking, heat a large stainless steel pan on high heat. Add in 4 of the dried peppers, and toast on each side until they smell fragrant (10-20 seconds). Repeat the process with the remaining peppers. Then, put all of the peppers in the pan and add in the 4 cups of hot water. Bring to a simmer.Simmer for 10 minutes. Then, turn off the heat, and let steep for 10 minutes longer.Drain off the water, and place the hydrated peppers and 2 cups of beef stock in a blender. Blend until smooth, and reserve.
• PREPARING THE POZOLE: Remove the Fullblood Wagyu shanks from the Dutch oven. Discard the bones and any tendons. Reserve the meat. Strain the soup through a wire mesh strainer to remove any of the solids. Place the broth back in the Dutch oven, and discard the solids (make sure you've already reserved the meat). Add the shanks back to the Dutch oven. Add the chile sauce, sriracha hot sauce, hominy, and oregano to the Dutch oven as well. Heat over medium-low heat for 40 minutes, and skim off any fat that comes to the surface. Season to taste with kosher salt.
• PREPARING THE TORTILLA STRIPS: Cut the small yellow corn tortillas into strips. Heat some oil in a large frying pan. Working in batches, place the strips in hot oil. Fry until they become crispy.Remove the tortilla strips from the pan, and place them on a paper towel. Sprinkle the strips with salt after you fry each batch. Reserve.
• FINAL STEPS: Divide the Fullblood Wagyu beef pozole among 8 bowls. Garnish with shredded cabbage, sliced avocado, Serrano chiles, tortilla strips, sliced radishes, and cilantro leaves.Serve, and enjoy!