Braised Short Ribs in Pasilla Chile Pozole

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard seeds
• 2 pounds beef short ribs, cleaned, excess fat removed and cut into 2-inch pieces
• Salt and freshly ground black pepper
• Olive oil, for browning
• 6 dried pasilla chiles, seeded and stemmed
• 1 cup hot water
• 2 carrots, peeled and roughly chopped
• 2 cloves garlic, smashed
• 1 white onion, roughly chopped
• 1/2 bunch celery, roughly chopped
• 2 cups red wine
• 2 tomatoes, quartered
• 3 to 4 cups beef broth
• Two 16-ounce cans white hominy or pozole, drained
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• Lime wedges, for garnish

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