Beef Red Posole
Not really posole, but it’s in the same family. And the recipe I started with was a posole-like soup that people from northern New Mexico would recognize. Anyway, it’s been changed, but we like it.
Serves: 4-6
Time: 6-8 hours
Active Time: 30 minutes
Ingredients
- 1 C chicos
- 4 C chicken stock
- 1 Tbsp cooking oil or bacon grease
- 1 pound beef stew meat, cut into ½-¾ inch cubes
- ½ Tbsp ground ancho chile powder
- ½ Tbsp ground Chimayo chile powder
- ½ Tbsp onion powder
- Salt and black pepper
- 15oz can diced tomatoes
- 1 bag frozen peas and carrots mix
Directions
- Place chicos and chicken stock into a 4.5 quart crock pot.
- Cook on high for 1 hour, then low for 3 hours, stirring occasionally.
- Season beef with salt and pepper, and sprinkle with chile powders.
- Brown beef in a medium skillet with about a tablespoon of oil or bacon fat.
- Add beef, tomatoes, and onion powder to the crock pot.
- Deglaze skillet with a can of water, then add to the crock pot.
- Continue to cook on low for an hour or more.
- 1 hour before serving time, add peas and carrots and stir. Add salt to taste.
- Serve with sour cream, soft tortillas and maybe some cilantro or purslane.
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