 |         |  |
 | ||
| | |
| ||
1 boneless chuck roast, about 2 pounds, cut into 1-inch cubes
1 cup Masa Harina (cornflour)
4 tablespoon ground Anaheim chile (or substitute chili powder)
4 tablespoons vegetable oil
1 pound ground pork (about 15% fat)
1 chopped green bell pepper
1 chopped onion
1 can (14.5 oz.) chicken broth
1 can (14.5 oz.) beef broth
1 can (4 oz.) Ortega Diced Green Chiles
2 tablespoons Ortega Diced Jalapeno (optional, or to taste)
1 can (28 oz.) diced tomatoes with juice
1 teaspoon salt
1 tablespoon ground cumin (I like to grind whole cumin seeds myself for
this recipe)
1 teaspoon garlic powder
1 tablespoon paprika
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro
In a large bowl combine the Masa Harina with 1 tablespoon of the ground chile. Dredge the cubed beef in this mixture. Heat the oil in a large skillet and brown the meat in it. If there is any oil left around the meat sprinkle some of the Masa mixture on it to absorb the oil. Place the meat in a Dutch oven. In the skillet start to brown the ground pork, add the bell pepper and onion. Cook until the pork turns grey, add to the Dutch oven. Add all of the remaining ingredients (including the remaining 3 tablespoons of ground chile) to the Dutch oven. Cover and bake in a 275 degree oven for 5-7 hours. Check occasionally and add a little water if it needs it. If it isn't thick enough when it is done combine 2 tablespoons of the Masa mixture with a 1/4 cup of water. Place the Dutch oven on the stove and stir in the mixture, cook uncovered over medium heat until thick, this should just take a few minutes.
Get your own Free Home Page