Chipotle Beef Stew
"Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery," says B. Fairbrother of Chicago, Illinois. "My Mexican neighbors were the inspiration."
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Mexican
Soup/Stew
Blender
Food Processor
Beef
Tomato
Stew
Dinner
Lunch
Latin American
Hot Pepper
Fall
Winter
Hominy/Cornmeal/Masa
Gourmet
Chicago
Illinois
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1 teaspoon ground cumin
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 14- to 16-ounce can whole tomatoes, including juice
- 1 to 2 canned chipotle chiles in adobo plus 1 to 2 tablespoons adobo sauce from can
- 15 1/2-ounce can hominy, rinsed
- accompaniment: warm flour tortillas
- Carbohydrate 24 g(8%)
- Cholesterol 112 mg(37%)
- Fat 29 g(44%)
- Fiber 6 g(23%)
- Protein 36 g(72%)
- Saturated Fat 10 g(52%)
- Sodium 955 mg(40%)
- Calories 492
Preparation Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Pur
e tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.
