Hatch Chile Pozole

 

¼ cup canola oil

2 pieces veal shank (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 lb. hominy

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)

 

 

*NOTE: You may substitute beef stock

 

  • Sautee veal shank in the oil until golden brown.  Remove the meat from the bone, chop and set aside.
  • In a sauce pan, sautee onion and garlic until translucent.  Add chopped veal and 1½ cups of the chicken stock. 
  • In a separate small bowl 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.