| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chiles |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Shortening |
| 2 |
lb |
Boneless Beef; 1 inch Cubes |
| 2 |
|
Cloves Garlic; Minced |
| 48 |
oz |
Canned Tomatoes |
| 1 |
c |
Roasted Green Chiles; Diced |
| 1 |
ts |
Cumin; Ground |
| 1/8 |
ts |
Ground Red Chiles |
| 2 |
c |
Beef Broth |
|
|
Salt; To Taste |
INSTRUCTIONS
Melt shortening in large pot with lid. Add meat slowly and brown. Add
garlic during last 5 minute of browning and cook until soft. Add
liquid from tomatoes. Chop and add tomatoes. Stir in remaining
ingredients except salt and bring to boil. Cover, reduce heat and
simmer about 2 hours, stirring occasionally. When meat is very
tender, taste and add salt. If too thin, remove lid and simmer
another 30 minutes.
Recipe by: Adapted from: Greater Pueblo Chamber of Commerce
Posted to bbq-digest by PhantomBBQ@aol.com on Sep 24, 1999, converted
by MM_Buster v2.0l.
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