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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery, says B. Fairbrother of Chicago, Illinois. My Mexican neighbors were the inspiration. Ingredients:
1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes |
1 tablespoon vegetable oil |
1 medium onion, coarsely chopped |
2 garlic cloves, minced |
1 teaspoon ground cumin |
14- to 16-ounce can whole tomatoes, including juice |
1 to 2 canned chipotle chiles in adobo plus 1 to 2 tablespoons adobo sauce from can |
1/2 cup water |
15 1/2-ounce can hominy, rinsed |
accompaniment: warm flour tortillas |
Directions:
1. Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur
e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.
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