Veal-Shank Pozole

• 1/2 pound bacon, chopped
• 2 medium carrots, chopped
• 5 cloves garlic, chopped
• 1 medium onion, chopped
• 1 rib celery, chopped
• Salt and freshly ground black pepper
• 3 pounds veal shanks, sliced into 1 1/2-inch-thick disks
• 13 cup cornmeal
• 4 quarts chicken stock
• 2 1-quart cans hominy
• Raw corn cut from 2 ears
• 4 ripe avocados, sliced
• 1 head iceberg lettuce, chopped
• 1 cup chopped cilantro
• 4 to 8 jalapeno chilies, thinly sliced
• Cayenne pepper to taste

1. For the soup, fry the bacon in a large pot over medium heat 3 minutes, then add the carrots, garlic, onion and celery.
2. Cook, stirring until softened, about 5 minutes.
3. Salt and pepper the veal to taste, then dust with cornmeal.
4. With a slotted spoon, remove the vegetables and set them aside.
5. Add the meat and brown on all sides, about 10 minutes.
6. Return the vegetables to the pot along with a quart of water, the stock and hominy, including the liquid from one of the cans.
7. Bring to a boil over high heat.
8. Simmer and reduce for about 2 hours.
9. For the garnish, toast the corn in a dry cast-iron skillet over medium heat for 5 minutes.
10. Mound the corn in a large serving platter surrounded by the avocados, lettuce, cilantro and chilies.
11. When veal is tender, remove it from heat and let cool.
12. Meanwhile, skim the fat from the soup.
13. When meat is cool enough to handle, separate it from the bones; reserve marrow.
14. Chop meat into chunks and return it and marrow to the pot.
15. Adjust seasoning and serve in bowls.
16. Heap each bowl with the garnish.

bacon, carrots, garlic, onion, celery, salt, veal shanks, cornmeal, chicken stock, hominy, corn, avocados, cilantro, chilies, cayenne pepper

Taken from cooking.nytimes.com/recipes/8722 (may not work)