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Chunky Beef Posole Chili
2 pounds beef shoulder or bottom round stew meat -- cut in 1 1/2 " 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 tablespoons garlic -- chopped 1/2 cup crushed tomatoes 1/4 cup grits 2 cups water 1/4 cup roughly chopped cilantro leaves 1/2 cup chopped scallions Sour cream Corn tortillas -- toasted and crumbled 1. Season the meat with salt and pepper and saute in one layer in the bottom o f a large heavy earthenware casserole stew pot in the oil until well browned. 2. Remove the meat and set aside in a bowl. Add the onions and jalapeno to th e pot and brown until golden. 3. Add the meat when the onion has begun to car amelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits , and water. 4. Bring to the boil, reduce to a simmer and allow to cook gentl y until tender about 1 1/4 hours. 4. Adjust the seasoning and serve with cila ntro, scallions, sour cream and tortilla sprinkled on top. Notes: * (2 to 3 dried chipotle peppers, soaked, seeded and pureed) Formatted f or MC by Recipelu <[email protected]> By RecipeLu <[email protected]> on Jun 07, 1998. |
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