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Southwest Beef Shanks & Black Beans

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“Another one who's history is lost, but I remember, it is good. Like most soups, stews, and chili this is better if made the day before and reheated to serve. It does freeze well for quick meals later.”
READY IN:
9hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In hot weather move the crock pot out to the shade of the patio table.
  2. Put everything through the Chipotle Chilie into crock pot, mix well.
  3. Work Beef Shanks down under the beans.
  4. Cover and cook on low heat for 9-10 hours.
  5. Remove Beef Shanks to a cooling rack.
  6. Skim fat from stew.
  7. Raise heat to high.
  8. Stir in Masa Harina, mix well.
  9. Add Hominy.
  10. Stir well.
  11. Trim meat from bones.
  12. cut into bite size pieces.
  13. Return to pot.
  14. Cook 20 minutes more.
  15. Let cool and chill overnight. Reheat to serve or may be frozen for later.
  16. Stir a bit of Key Lime zest & juice into each bowl just before serving.

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