Recipe courtesy of Michael Lomonaco
Chunky Beef Posole Chili
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 322
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 35
- Cholesterol
- 95
- Sodium
- 762
Ingredients
2 pounds beef shoulder or bottom round stew meat cut into 1 1/2-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
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
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 1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top.