 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Warm up with a big bowl of hearty chili. One Dish Meals, takes the traditional meat and bean stew and turns it around. Meat, in a flavorful sauce of vegetables and spicy chiles. recipe; Culinary Institute of America Ingredients:
1/3 cup canola oil |
3 pounds lean pork loin, ( or beef ) cut into small dice |
salt, as needed |
freshly ground black pepper, as needed |
2 cups small-dice yellow onions |
2 tablespoons minced garlic |
4 cups chicken broth |
1/4 cup tomato purée |
1 cup diced green chiles |
2 fresh jalapeños, minced |
3 tablespoons mild pure chili powder, or to taste |
3 tablespoons ground cumin, or to taste |
2 teaspoons ground oregano |
4 cups diced red-skinned potatoes, peeled |
2 tablespoons green tabasco sauce |
1 teaspoon white vinegar |
1 cup grated monterey jack cheese |
four 8-inch flour tortillas, warmed |
Directions:
1. Heat the oil in a casserole or Dutch oven over high heat until it shimmers.
2. Season the meat generously with salt and pepper.
3. Add the meat to the hot oil, working in batches if necessary, and sauté, turning as necessary, until browned on all sides, 6 to 8 minutes.
4. Transfer to a bowl and reserve.
5. Add the onions and garlic to the casserole and sauté, stirring frequently, until the onions are translucent, 6 to 8 minutes.
6. Add the broth, tomato purée, chiles, jalapeños, and the browned meat along with any juices it may have released to the casserole.
7. Stir well and bring to a boil.
8. Immediately reduce the heat to establish a gentle simmer.
9. Stir in half of the chili powder, half of the cumin, and half of the oregano.
10. Add the potatoes, Tabasco, and vinegar and continue to simmer, adjusting the seasoning with additional chili powder, cumin, oregano, salt, and pepper, until the meat is fork-tender 1 to 2 hours.
11. Serve in heated bowls topped with Monterey Jack and accompanied by tortillas.
|
|