Chunky Beef Posole Chili
Ingredients:
- 2 lbs Beef shoulder or bottom round stew meat cut into 1 inch cubes
- Salt and pepper
- 3 Tbsp Olive oil or vegetable oil
- Lard
- 1 1/2 cups Onions chopped
- 2 Jalapeño peppers, seeded and chopped
- 2 Tbsp Ground cumin
- 2 to 3 2 Tbsp Chipotle chili paste
- Dried chipotle peppers, soaked, seeded and puréed
- 2 Tbsp Garlic, chopped
- 1/2 cup Crushed tomatoes
- 1/4 cup Grits
- 2 cup Water
- 1/4 cup Roughly chopped cilantro leaves
- 1/2 cup Chopped scallions
- Sour cream
- Corn tortillas, toasted and crumbled
Preparation:
Season the meat with salt and pepper and sauté 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 jalapeño 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 1 1/4 hours.
Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top.
Servings: 4 to 6Source:
Submitted by: Recipe Group Member
Date:
