© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: John C. Ryan, Murphysboro, IL
1 ½ 12 ounce can of beer
5 ½ tablespoons chili powder
2 tablespoons ground cumin
1 tablespoons paprika
2 teaspoons beef bouillon granules
1 ½ teaspoons dried oregano
2 tablespoons olive oil, plus more if necessary
1 ¾ pounds boneless beef chuck cut into ½ inch cubes
1 pound pork loin, cut into ½ inch cubes
½ teaspoon each salt and pepper
2 medium-sized onions, chopped
1 ½ anaheim chili peppers, seeded and chopped.
5 cloves garlic, minced
4 ounces tomato sauce
1 tablespoon ground coriander
1 tablespoon green chili sauce
1 ½ teaspoons mole poblano (in the supermarket's Mexican section)
1 ½ teaspoons sugar
1 tablespoon fresh lime juice
grated Monterey Jack cheese (for garnish), optional
Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 ¼ cups of water. Bring the mixture to a boil, then remove from the heat.
Place 2 tablespoons of the oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer to meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
Stir in tomato sause, coriander, chili sauce, mole poblano and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
Just before serving, stir in the lime juice. Serve with grated cheese, if desired.