Braised Short Ribs In Pasilla Chile Pozole

Directions

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