Braised Short Ribs In Pasilla Chile Pozole Recipe

• 1 c. flour
• 1 tsp grnd cumin
• 1 tsp grnd coriander
• 1 tsp garlic pwdr
• 1 tsp grnd mustard seed Salt to taste Freshly-grnd black pepper to taste
• 2 lb beef short ribs cleaned, excess fat removed, cut into 2" pcs
• 2 Tbsp. extra virgin olive oil
• 6 x dry pasilla chiles seeded, stemmed
• 1 c. warm water
• 1 x white onion coarsely minced
• 2 x carrots peeled, and roughly minced
• 1/2 bn celery roughly minced
• 2 x garlic cloves smashed
• 2 c. red wine
• 2 x tomatoes quartered
• 3 c. beef broth - (to 4)
• 1 can white hominy or possibly pozole - (16 ounce) liquid removed
• 1 Tbsp. minced cilantro
• 1 Tbsp. minced parsley

1. Place flour in a bowl with all grnd spices.
2. Mix well with a wooden spoon.
3. Once well mixed, add in to a shallow dish.
4. Dredge short ribs one by one on both sides, making sure to shake off any excess flour.
5. In a large Dutch oven over medium heat, add in 2 Tbsp.
6. of oil.
7. When the oil smokes, add in the short ribs.
8. Brown short ribs for 5 min on each side till a golden brown crust starts to create.
9. Once brown, reserve, and continue till all are brown.
10. Set ribs aside.
11. While the short ribs are browning, heat a cast iron skillet.
12. When skillet is warm, add in the pasilla chiles and toast for 4 min till they start to smoke.
13. Remove and submerge in 1 c. warm water.
14. Allow to steep for 10 min till they become soft and pliable.
15. Remove from water and puree in blender with 1/4 c. of the water.
16. Set aside puree mix.
17. Preheat oven to 350 degrees.
18. Add in onion, carrots, celery, and garlic to the dutch oven.
19. Cook for 15 min till the vegetables caramelize.
20. Deglaze pot with red wine, then add in tomatoes, beef broth, hominy, and pasilla chile puree.
21. Bring the whole mix to a simmer.
22. Start adding all the browned short ribs back into the pan.
23. Cover and cook for 1 hour and 30 min till short ribs barely start falling off the bone.
24. Season with salt, pepper, cilantro, and parsley, and serve.
25. This recipe yields 6 to 8 servings.

flour, cumin, coriander, garlic, salt, beef short ribs, extra virgin olive oil, chiles, water, white onion, carrots, celery, garlic, red wine, tomatoes, beef broth , white hominy, cilantro, parsley

Taken from cookeatshare.com/recipes/braised-short-ribs-in-pasilla-chile-pozole-90791 (may not work)