Southwest Beef Shanks & Black Beans
- 1 lb black beans, sorted and washed
- 2 yellow onions, coursely chopped
- 1 (28 ounce) can chopped tomatoes with juice
- 1 (7 ounce) can diced green anaheim chilies
- 6 garlic cloves, minced
- 2 cups beef broth (homade is best)
- 1 tablespoon cumin, freshly ground
- 1 teaspoon Mexican oregano (not as sweet as Mediterranean)
- 1/2 teaspoon kosher salt
- 1 smoked chipotle chile in adobo, finely minced (1 chili, NOT 1 CAN! If you don't like hot chilies it would be wise to experiment but do use a bit, t)
- 3 -4 lbs beef shanks, trimmed of fat
- 1/4 cup masa harina (if you can't find Masa Harina but do look for the Masa harina it's worth the effort.) or 1/4 cup yellow cornmeal (if you can't find Masa Harina but do look for the Masa harina it's worth the effort.)
- 4 key limes, juice of
- 4 key limes, zest of
- 1 (15 ounce) can hominy, drained and rinsed
- In hot weather move the crock pot out to the shade of the patio table.
- Put everything through the Chipotle Chilie into crock pot, mix well.
- Work Beef Shanks down under the beans.
- Cover and cook on low heat for 9-10 hours.
- Remove Beef Shanks to a cooling rack.
- Skim fat from stew.
- Raise heat to high.
- Stir in Masa Harina, mix well.
- Add Hominy.
- Stir well.
- Trim meat from bones.
- cut into bite size pieces.
- Return to pot.
- Cook 20 minutes more.
- Let cool and chill overnight. Reheat to serve or may be frozen for later.
- Stir a bit of Key Lime zest & juice into each bowl just before serving.
black beans, yellow onions, tomatoes, green anaheim, garlic, beef broth, cumin, oregano, kosher salt, chili, beef, masa harina, hominy
Taken from www.food.com/recipe/southwest-beef-shanks-black-beans-96597 (may not work)