Mark West Black Pozole Chili

Ingredients

• 1 1/2 Pound beef chuck, cut into three fourth-inch cubes
• 1 1/2 Pound beef shank, cut into three fourth-inch cubes
• 1 large white onion, chopped finely
• 3 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 Teaspoon oregano
• 2 Tablespoons salt
• 1 Tablespoon black pepper
• 3-4 Cups beef broth
• 1 Tablespoon pinot noir, such as Mark West Black Pinot Noir
• 4 ears corn, fresh
• 8 dried ancho chiles
• 2 Cups red cabbage, thinly sliced, for garnish
• 1 Cup red radishes, thinly sliced, for garnish
• 1 Cup diced avocado, for garnish
• 1 Cup fresh cilantro, chopped, for garnish
• 10 lime wedges, for garnish
• Corn tortilla chips, for serving

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