Dish Description: Deep, rich savory meat stew. Delicious when served with chopped cilantro and white onion, sliced radish and cabbage and soft flour tortillas. Meat can also be used in tacos and burritos.
Headnote: I added cooked hominy (Rancho Gordo) to this dish to get that Posole vib. But the stew really stands on its own. I got this recipe off the internet (allrecipes) from my daughter.
Makes or Serves: Serves 4.
Takes: Max: 2 days. Min: 4 hours.
Serve with: Chopped cilantro, chopped white onions, sliced cabbage and radish and cheese (if wanted).
Special tools: Immersion blender, stock pot.
Ingredients:
Meat
2 lbs Chuck cut into ~3" cubes
Dry Rub Seasoning
4 tsp Kosher Salt (Diamond)
1 tsp black pepper, fresh ground
1 Tbsp Mex. Oregano, dried
1 tsp Cumin, ground
¼ tsp Allspice, ground
¼ tsp Cinnamon, ground
Veggies
7-8 Dry Guajillo Chiles, cap, ribs and seeds removed.
1” Ginger, fresh, thinly sliced
1 Large Onion, rough chop
6 Garlic Cloves, rough chop
3 Large Tomatoes, cored, rough chop
Liquid
1.5 Qts Beef Broth (I use homemade broth)
1 Tbsp Honey
¼ C. Wht. Vinegar
3 Bay Leaves
Method:
Day 1 (Meat & Seasoning)
Headnote: I added cooked hominy (Rancho Gordo) to this dish to get that Posole vib. But the stew really stands on its own. I got this recipe off the internet (allrecipes) from my daughter.
Makes or Serves: Serves 4.
Takes: Max: 2 days. Min: 4 hours.
Serve with: Chopped cilantro, chopped white onions, sliced cabbage and radish and cheese (if wanted).
Special tools: Immersion blender, stock pot.
Ingredients:
Meat
2 lbs Chuck cut into ~3" cubes
Dry Rub Seasoning
4 tsp Kosher Salt (Diamond)
1 tsp black pepper, fresh ground
1 Tbsp Mex. Oregano, dried
1 tsp Cumin, ground
¼ tsp Allspice, ground
¼ tsp Cinnamon, ground
Veggies
7-8 Dry Guajillo Chiles, cap, ribs and seeds removed.
1” Ginger, fresh, thinly sliced
1 Large Onion, rough chop
6 Garlic Cloves, rough chop
3 Large Tomatoes, cored, rough chop
Liquid
1.5 Qts Beef Broth (I use homemade broth)
1 Tbsp Honey
¼ C. Wht. Vinegar
3 Bay Leaves
Method:
Day 1 (Meat & Seasoning)
- Cut Chuck into pieces. Place in large bowl and set aside.
- Make Rub Seasoning. Season beef in bowl. Wrap bowl in cellophane and refrigerate overnight.
- In 4 Qt. pot heat 2 tbsp. EVOO and heat to high. Add chilies and sauté constantly for 1 min. Add onion, ginger and garlic. Sauté a few minutes. Add tomatoes and then 2 cups water. Bring to boil, then down to gentle simmer. Simmer uncovered for 30-45 min.
- Take pot off heat. Using an immersion blender, puree mixture.
- Place seasoned beef in a 8 qt. stock pot. Use some broth to pick up seasonings left in bowl.
- Strain chili puree directly over the beef. Bring fire up. Add broth (plus seasoning bowl liquid), honey, vinegar and bay leaves.
- Bring to boil, reduce to gentle simmer. Simmer for 3-4 hours uncovered, stirring occasionally, Check for tenderness and broth consistency. Add more broth if necessary.
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