Mouthwatering Meaty Goodness
Adjust your heat level by using varying pepper types in this hearty dish.
Makes 6-8 servings
1 lb pork shoulder, 1” cube
1 lb chuck roast, 1 “ cube
1 c yellow onion, small diced
3 cloves of garlic, minced
2 medium poblanos, roasted, seeded and small diced
1 roma tomato, peeled, seeded and small diced
4 tomatillos, shucked, rinsed and chopped
2 tsp mexican oregano
1 TB cumin
1 tsp black pepper
1/2 tsp salt
4 c beef stock
2 corn tortillas cut into strips
1 oz mexican chocolate
white rice
cilantro
sour cream and diced scallions
Sear meat, remove from pot and set aside
Add onion, garlic, peppers, tomato, tomatillos, oregano, cumin, pepper and salt to pot, sauté
Return meat to pot
Add 2 c beef stock and cook on low uncovered (or covered a bit) 2 hours adding stock as needed – you may not use all the stock
1/2 hour before done, taste for salt, add tortilla strips and chocolate
Serve over rice and top with cilantro, sour cream and scallions as desired