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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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I found this recipe on Epicurious, and it really caught my eye. I love the way the chipotles give the stew a light smokiness. It's almost as if it were prepared over a campfire. And of course, anything spicy is definitely good! Ingredients:
1 1/2 lbs boneless chuck roast, trimmed and cut into 1 inch cubes |
salt (to taste) |
fresh ground black pepper (to taste) |
2 -3 tablespoons vegetable oil |
1 medium onion, coarsely chopped |
2 -3 cloves garlic, minced |
1 teaspoon ground cumin |
1 (14 1/2 ounce) can tomato puree |
1 -2 canned chipotle chile |
1 -2 tablespoon adobo sauce (from canned chipotle chiles) |
1/2 cup beef stock or 1/2 cup water |
1 (15 1/2 ounce) can hominy, rinsed and drained |
flour tortilla (optional) |
Directions:
1. Season beef to taste with salt and pepper.
2. Brown beef on all sides in oil in a large skillet, but do not overcrowd pan.
3. Add onion, garlic and cumin to skillet.
4. Cook, stirring, until onion is tender, about 5 minutes.
5. Add tomato puree, chipotles, adobo sauce, and stock or water to meat, mixing well.
6. Simmer, stirring occasionally, over low heat, until meat is tender, about 1 1/2 hours (if stew starts to dry out just add some beef stock or water).
7. Add hominy to pan and cook for 15 minutes more, or until dish is heated through.
8. Check dish for salt and pepper, if needed.
9. Serve in bowls with warmed flour tortillas, if desired.
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