Braised Short Ribs In Pasilla Chile Pozole Recipe - Cooking Index

Ingredients

• 1 cup 62g / 2.2oz Flour
• 1 teaspoon 5ml Ground cumin
• 1 teaspoon 5ml Ground coriander
• 1 teaspoon 5ml Garlic powder
• 1 teaspoon 5ml Ground mustard seed
• Salt - to taste
• Freshly-ground black pepper - to taste
• 2 lbs 908g / 32oz Beef short ribs - cleaned, excess fat removed, cut into 2" pieces
• 2 tablespoons 30ml Olive oil
• 6 Dried pasilla chiles - seeded, stemmed
• 1 cup 237ml Hot water
• 1 White onion - coarsely chopped
• 2 Carrots - peeled, and roughly chopped
• 1/2 Celery - roughly chopped
• 2 Garlic cloves - smashed
• 2 cups 474ml Red wine
• 2 Tomatoes - quartered
• 3 cups 711ml Beef broth - (to 4)
• 1 White hominy or pozole - (16 oz) - drained
• 1 tablespoon 15ml Chopped cilantro
• 1 tablespoon 15ml Chopped parsley