- 2 1/2 lbs beef shank
- 1 white or yellow onion, quartered
- 1 large carrot, roughly chopped
- 1 celery stick, roughly chopped
- 2 cloves garlic, peeled
- 2 bay leaves
- 2 tbsps kosher salt
- 1 tbsp black peppercorns
- 1 29 ounce can hominy, drained
Place the beef shank in a large heavy stock pot and add enough water to cover completely. Add the onion, carrot, celery, garlic, bay leaves, salt and peppercorns. Bring to a boil, cover and reduce heat to create a slow simmer. Occasionally skim fat from the surface of the liquid as the meat cooks. Simmer about 2 hours, until the meat is tender.
Remove the meat from the stock pot and set aside. Strain the liquid and return to the pot. Add the hominy to the liquid in the stock pot and bring to a boil, then lower heat to a simmer.
Use a fork to shred the meat into thin pieces and return to the pot. If the liquid doesn’t cover the meat, add a little more water. Simmer for about 5 more minutes until the soup is hot.
Serve with toppings such as thinly sliced cabbage, chopped radishes, lime wedges, corn chips, salsa and sour cream. Makes 6 satisfying servings.