Chunky beef posole chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef shoulder or bottom |
| Round stew meat cut into 1 inch cubes | ||
| Salt and pepper | ||
| 3 | tablespoons | Olive oil, vegetable oil or |
| Lard | ||
| 2 | Onions chopped, about 1 1/2 | |
| Cups | ||
| 2 | Jalapeno peppers, seeded and | |
| Chopped | ||
| 2 | tablespoons | Ground cumin |
| 2 | tablespoons | Chipotle chili paste (2 to 3 |
| Dried chipotle peppers, | ||
| Soaked, | ||
| Seeded and pureed) | ||
| 2 | tablespoons | Garlic, chopped |
| ½ | cup | Crushed tomatoes |
| ¼ | cup | Grits |
| 2 | cups | Water |
| ¼ | cup | Roughly chopped cilantro |
| Leaves | ||
| ½ | cup | Chopped scallions |
| Sour cream | ||
| Corn tortillas, toasted and | ||
| Crumbled | ||
Directions
Season the meat with salt and pepper and saute in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil until well browned.
Remove the meat and set aside in a bowl. Add the onions and jalapeno to the pot and brown until golden. Add the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently until tender about 1¼ hours.
Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top.
Yield: 4 to 6 servings
MICHAELS PLACE SHOW # ML1A31