Spicy Olla de Carne

Spicy Olla de Carne (Serves six to eight people)

Ingredients:

• 2 pounds (900g) beef shank, cut into 2-inch chunks

• 2 pounds (900g) bone-in pork ribs

• 1 large onion, diced

• 4 cloves of garlic, minced

• 2 medium carrots, peeled and chopped

• 2 medium potatoes, peeled and chopped

• 1 medium zucchini, chopped

• 2 ears of corn, husked and cut into 2-inch pieces

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 1 cup diced tomatoes

• 1 jalapeño pepper, seeded and minced

• 2 dried guajillo chilies, stems and seeds removed

• 2 dried ancho chilies, stems and seeds removed

• 1 tablespoon vegetable oil

• 8 cups (2 liters) beef or chicken broth

• 2 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

Instructions:

• In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.

• While the onion and garlic are cooking, heat a separate dry skillet over medium heat. Toast the dried guajillo chilies and ancho chilies for a few seconds on each side until they become slightly pliable. Remove from heat and let them cool. Once cooled, tear the chilies into smaller pieces.

• Add the torn chilies to a blender or food processor and blend until they form a coarse powder. If needed, you can add a little water to help with blending.

• Add the beef shank and pork ribs to the pot with the sautéed onion and garlic. Season with salt, pepper, dried oregano, and ground cumin. Stir to coat the meat with the seasonings.

• Pour in the beef or chicken broth, making sure the meat is mostly submerged. Add the bay leaves and minced jalapeño pepper. Stir in the diced tomatoes and the ground chili powder from step 3. Bring the mixture to a boil.

• Once the pot reaches a boil, reduce the heat to low and cover. Simmer for about 1 hour, or until the meat is tender and cooked through.

• After the meat is cooked, add the carrots, potatoes, zucchini, corn, and green beans to the pot. Continue simmering for an additional 20-30 minutes until the vegetables are tender.

• Taste the broth and adjust the seasoning with salt and pepper as desired.

• Remove the bay leaves and discard. Ladle the spicy Olla de Carne into serving bowls. Garnish with freshly chopped cilantro.

• Serve hot with lime wedges on the side. You can accompany the dish with warm tortillas or crusty bread if desired.