Veal-Shank Pozole

Directions

1. 1
   For the soup, fry the bacon in a large pot over medium heat 3 minutes, then add the carrots, garlic, onion and celery.
2. 2
   Cook, stirring until softened, about 5 minutes.
3. 3
   Salt and pepper the veal to taste, then dust with cornmeal.
4. 4
   With a slotted spoon, remove the vegetables and set them aside.
5. 5
   Add the meat and brown on all sides, about 10 minutes.
6. 6
   Return the vegetables to the pot along with a quart of water, the stock and hominy, including the liquid from one of the cans.
7. 7
   Bring to a boil over high heat.
8. 8
   Simmer and reduce for about 2 hours.
9. 9
   For the garnish, toast the corn in a dry cast-iron skillet over medium heat for 5 minutes.
10. 10
    Mound the corn in a large serving platter surrounded by the avocados, lettuce, cilantro and chilies.
11. 11
    When veal is tender, remove it from heat and let cool.
12. 12
    Meanwhile, skim the fat from the soup.
13. 13
    When meat is cool enough to handle, separate it from the bones; reserve marrow.
14. 14
    Chop meat into chunks and return it and marrow to the pot.
15. 15
    Adjust seasoning and serve in bowls.
16. 16
    Heap each bowl with the garnish.