Braised Oxtail and Hominy Stew

Name: Braised Oxtail and Hominy Stew (Estofado de Rabo y Pozole)
Yield: Serves 8 to 10
Cuisine: Mexican
Ingredients: 6 ancho chiles, stemmed and seeded (see Note); 1 cup all-purpose flour; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon cayenne; 1 teaspoon garlic powder; 2 pounds oxtails, trimmed of excess fat and cut into 2-inch pieces; 3 tablespoons extra-virgin olive oil; 1 medium white onion, coarsely chopped; 2 carrots, coarsely chopped; 4 celery stalks, coarsely chopped; 2 garlic cloves, smashed; 2 cups dry red wine, such as Merlot; 2 cups dry red wine, such as Merlot; 3 quarts Beef Stock; 1 15-ounce can chopped tomatoes; Salt and freshly ground black pepper; 1 15-ounce can hominy (see Note); 2 tablespoons chopped flat-leaf parsley, for garnish; Salt and freshly ground black pepper

Estofado de Rabo y Pozole

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Oxtail is a huge staple in Cuban cooking, and it’s presence on a menu in Miami is almost a given. I thought it would be great to combine some Mexican touches in this Cuban dish by adding pozole and ancho chiles. The oxtail meat can also be shredded and served in empanadas or over rice and beans. Short ribs, pork, or lamb shanks can be substituted for the oxtail.

Ingredients

Americas
Mexico
Cuba
United States
MIAMI
Stew

Ingredients

Method