Hatch Pozole

Serves 6

• - ¼ cup canola oil

• - 2 pieces veal shank, about ¾ lb. (dipped in flour)

• - ¼ lb. chopped yellow onions

• - 2 TB. chopped garlic

• - 2 cups chicken stock (divided)

• - 1 bunch scallions (divided)

• - 1 ½ lbs. Hatch chiles, stemmed, seeded, roasted (divided)

• - ½ bunch chopped cilantro

• - ½ cup chopped romaine lettuce

• - 2 cups chopped spinach

• - 1 quart demi glaze stock*

• - ½ bunch chopped parsley

• - 2 ¼ cups chopped celery

• - 1 - 29 oz. can hominy, drained

• - 1 tsp. dried oregano

• - 2 tsp. kosher salt

• - 1 tsp. cumin

• - 1 tsp. coriander

• - pinch nutmeg

• - ½ cube chicken bouillon

• - corn starch & water (as needed)

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*NOTE: You may substitute beef stock

 

Sauté veal shank in the oil until golden brown. Remove the meat from the bone, chop and set aside.  It shouls yield about 2 ½ cups of chopped meat.

In a large sauce pan, sauté onion and garlic until translucent. Add chopped veal and 1½ cups of the chicken stock.

In a food processor puree the rest of the chicken stock, and half of each of these ingredients: the scallions, chiles, cilantro, romaine lettuce and spinach.

Add puree and remaining ingredients to the veal pot. Simmer over medium heat for 45 minutes.

Add corn starch and water mixture to thicken, if needed.