1 ½poundschuck roast trimmed (see note #1 below)fat trimmed off and cut in 1 ½" chunks
1 to 1 ½poundsbone-in shank center cut with bone (see note #2 below)
1large white onionremove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors)
1whole garlic headcut a little bit of the top
12cupsof hot water (plus more as needed)about 3 liters
2cupprepared red sauce (or more to taste)ingredients to make below
1teaspoondried oregano
2 to 3bay leaf
2beef bullion cubes
2tablespoonkosher salt
1tablespoonground black pepper
6 lbs & 12 ozcanMexican style hominydrained and rinsed
Red Sauce (chile colorado) - Makes 2 cups
3dried chile guajillos seeds removed & rinsed
3 dried ancho chilesseeds removed & rinsed
¼medium onion (yellow or white)
3garlic cloves
½teaspoonoregano
½teaspoon kosher salt (if using table salt use a little less teaspoon)
4cupswater
Garnishes
Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.
Instructions
In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
serve with tostadas or tortilla chips.
Make the sauce (while the meat is cooking or make ahead)
Remove the stem and seeds from the chiles. Rinse well to remove any dust.
Place in a medium pot along with the onion, garlic, spices & water.
Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.
Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.
Puree chiles and then pass thru a strainer to remove the remaining seeds and skins. If you have a lot of pulp left, you may add it back to the blender along with ½ cup of the chile water. Blend and strain again.
Set aside.
Notes
Bring meat to room temperature before cooking.
If you're using pork or chicken, use about 2.5 or 3 lbs of a combination of meat with bones.
If you need to add more water when cooking the meat, make sure it's boiling hot as you don't want to bring the temperature down.