Free Recipe Chunky Beef Posole Chili
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chunky Beef Posole Chili Recipe
2 lb Beef shoulder or bottom
-round stew meat; cut in 1
-1/2” cubes
Salt; to taste
Freshly-ground black pepper;
-to taste
3 tb Olive oil; vegetable oil or
-lard
1-1/2 c Chopped onions
2 Jalapeno peppers; seeded,
-chopped
2 tb Ground cumin
2 tb Chipotle chili paste; (2 to
-3 dried
Chipotle peppers; soaked,
-seeded, pureed)
2 tb Chopped garlic
1/2 c Crushed tomatoes
1/4 c Grits
2 c Water
1/4 c Roughly-chopped cilantro
-leaves
1/2 c Chopped scallions
Sour cream
Corn tortillas; toasted and
-crumbled
Chunky Beef Posole Chili Preparation
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 1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top. This recipe yields 4 to 6 servings. Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK – (Show # ML-1A31 broadcast 04-05-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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