Directions:
- Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper.
- Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
- Add tomatoes, chipotle peppers and poblano peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
- Remove beef; keep warm. Skim fat from cooking liquid.
- Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 796.84 Kcal (3336 kJ) | ||
| Calories from fat | 634.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.54g | 109% | |
|---|---|---|---|
| Cholesterol | 173.58mg | 58% | |
| Sodium | 402.54mg | 17% | |
| Potassium | 539.34mg | 11% | |
| Total Carbs | 5.31g | 2% | |
| Sugars | 1.26g | 5% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 36.9g | 74% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 5.1mg | 28% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 298.16 Kcal (1248 kJ) | ||
| Calories from fat | 237.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.4g | 109% | |
|---|---|---|---|
| Cholesterol | 64.95mg | 58% | |
| Sodium | 150.62mg | 17% | |
| Potassium | 201.81mg | 11% | |
| Total Carbs | 1.99g | 2% | |
| Sugars | 0.47g | 5% | |
| Dietary Fiber | 0.43g | 5% | |
| Protein | 13.81g | 74% | |
| Vitamin C | 0.9mg | 4% | |
| Iron | 1.9mg | 28% | |
| Calcium | 11.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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