Ingredients
- 2 Double 8 Cattle Company Fullblood Wagyu Shanks
- 3 TBSP Grapeseed Oil
- 2 QT Beef Stock
- 1 Yellow Onion (large diced)
- 3 Shallots (peeled and large diced)
- 2 HEAD Garlic (each cut in half horizontally)
- 3 Bay Leaves
- 3 Carrots (peeled and large diced)
- 2 STALK Celery (large diced)
- 2 Serrano Peppers (cut in half)
- 1 TBSP Kosher Salt
- 1 BUNCH Cilantro (stems and leaves separated)
- 7 Black Peppercorns (whole)
- 1 TBSP Oregano
- 6 CUP Hominy
- 3 TBSP Sriracha Hot Sauce
- 6 Guajillo Chile Peppers (stems removed)
- 2 Ancho Chile Peppers (stems removed)
- 4 CUP Water
- 2 CUP Beef Stock
- 12 Small Yellow Corn Tortillas (cut into strips and fried) (substitute: tortilla chips)
- 2 CUP Cabbage (shredded)
- 6 Radishes (sliced into thin coins)
- 2 Large Avocados (peeled, pitted, and sliced)
- 3 Serrano Chiles (cut into thin coins)
Recipe Description
This traditional Mexican stew is made with Wagyu beef, onions, shallots, carrots, garlic, Guajillo and Ancho peppers, beef stock, and hominy. The delicious dish is topped with tortilla strips, shredded cabbage, radishes, Serrano peppers, cilantro, and avocados! Warm up over a delicious bowl of pozole!
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