*  Exported from  MasterCook  *

                        Chunky Beef Posole Chili

Recipe By     : Michael's Place - Show #ML1A31
Serving Size  : 4    Preparation Time :0:00
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      lb            Beef shoulder or bottom round
                       - stew meat -- cut in 1-1/2"
                       - cubes
                       Salt and pepper
  3      tb            Olive oil, vegetable oil, or
                       - lard
  1 1/2  c             Onions (2) -- chopped
  2                    Jalapeno peppers -- seeded,
                       - chopped
  2      tb            Ground cumin
  2      tb            Chipotle chili paste *
  2      tb            Garlic -- chopped
    1/2  c             Crushed tomatoes
    1/4  c             Grits
  2      c             Water
    1/4  c             Cilantro leaves -- roughly
                       - chopped
    1/2  c             Scallions -- chopped
                       Sour cream
                       Corn tortillas -- toasted and
                       - crumbled

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.

Notes: * (2 to 3 dried chipotle peppers, soaked, seeded and pureed)

Posted by: RecipeLu <[email protected]> on Jun 07, 1998


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