*  Exported from  MasterCook  *
 
                          Chunky Beef Posole Chili
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        beef shoulder or bottom round stew meat -- cut in 1
      1/2  "             cubes
                         Salt and pepper
    3      tablespoons   olive oil -- vegetable oil or
                         lard
    2                    onions chopped -- about 1 1/2 cups
    2                    jalapeno peppers -- seeded and chopped
    2      tablespoons   ground cumin
    2      tablespoons   chipotle chili paste*
    2      tablespoons   garlic -- chopped
      1/2  cup           crushed tomatoes
      1/4  cup           grits
    2      cups          water
      1/4  cup           roughly chopped cilantro leaves
      1/2  cup           chopped scallions
                         Sour cream
                         Corn tortillas -- toasted and
                         crumbled
 
 1.  Season the meat with salt and pepper and saute in one layer in the bottom o
 f a large heavy earthenware casserole stew pot in the oil until well browned.  
 2.  Remove the meat and set aside in a bowl.  Add the onions and jalapeno to th
 e pot and brown until golden.  3.  Add the meat when the onion has begun to car
 amelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits
 , and water.  4.  Bring to the boil, reduce to a simmer and allow to cook gentl
 y until tender about 1 1/4 hours.  4.  Adjust the seasoning and serve with cila
 ntro, scallions, sour cream and tortilla sprinkled on top.
 
 Notes: * (2 to 3 dried chipotle peppers, soaked, seeded and pureed) Formatted f
 or MC by Recipelu <recipelu@recipelu.com>
 
 By RecipeLu <recipelu@interlog.com> on Jun 07, 1998.
 
 
 
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 NOTES : MICHAEL'S PLACE  -  SHOW #ML1A31