© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
3 pounds stew meat
2 pounds ground pork
1 large white onion, diced
3 tablespoon cumin, roasted, ground
3 T bscoriander, r, g
1 T bsallspice
2 T bscayenne
1 T bscocoa powder, unsweet
Mexican oregano (this is where I hate recs. I don't measure)
olive oil as need to brown off meat
1 shot bourbon
2 large cans tomatoes (your choice of whole/chopped, etc)
2 large cans kidneys
2 large cans blacks
2 large cans pintos (or navy/whites)
1 pkg frozen corn
about ½ pound New Mexico chiles
about ½ pound ancho chiles
about ¼ pound arboles
(Again I never measured, enough chiles to quite fill a jelly roll pan, like mounded, even) or if they come in 4 ounce packages, then say 2 to 3 of each)
Beer the gooder the better, but industrial swill works ok, or beef broth, homemade preferred, or from beef base, or lastly canned.
Brown meats and onion, in batches if necessary. Add spices/herbs and garlic and sauté through. In a low oven (250 to 300°F) roast chiles for about 10 to 15 minutes, your nose will tell when they're ready. Break up chiles into a saucepan add enough beer/broth to cover and simmer 20 minutes. The only thing I worry about is the stem, the seeds and the veins are where the heat is and you'll be straining the solids out anyway. Whirl in blender or Cuisinart and strain through medium mesh reserving liquor if you didn't use it all in processor. Add sauce and any liquor to meat, add tomatoes and drained rinsed beans. I save ½ can kidneys and some bean juice to whirl and add later as thickener. At this point if you need to add a can of water, go ahead. Taste and adjust for s/p. At some point toss in bourbon. I cook it covered until the meat is almost tender and the flavors are coming together then add corn and cook covered until meat is done, uncover and finish off to your desired thickness, adding whirled kidneys, or if you have it, a slurry of masa and water (acts like cornstarch in Chinese food) if needed. Now this is HOT, but because you strained out the husks it's not cumulative. It attains and stays at one level, which I find pleasant.
Options to have on hand when serving
Pico de Gallo
Diced white onion
You guys in Ohio would add a starch here
LIKE MOST STEWS THIS IS MO BETTA NEXT DAY.
"Vegetables ain't food, vegetables are what food eats"