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Red Chile Fullblood Wagyu Beef Pozole
Prep Time: 45 Minutes
Cook Time: 5 Hours
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu shanks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
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.
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!
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