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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350. | 2. Season the meat with salt and pepper. | 3. Put the oil in a Dutch oven or other large heavy bottomed stew pot over medium high heat. | 4. Dredge half the beef in the flour, shaking off excess. | 5. Brown well in the hot oil and then remove to a platter with a slotted spoon. | 6. Repeat with the remaining beef, then the pork. | 7. Pour off any fat from the pot. | 8. Add the onions and garlic and sauté until soft. | 9. Add the broth and bring to a boil, scraping the bottom of the ban with a wooden spoon. | 10. Return the meat to the pot and simmer gently, covered, for 45 minutes. | 11. Meanwhile, toast the dried chilies in the oven for 5 minutes, until puffed and fragrent. Be careful to not let these burn, it can happen in a few seconds. | 12. Put 2 cups of water on the stove to boil. | 13. Using rubber gloves, remove the stems and seeds. | 14. Break up the chilies into coarse pieces and place into the boiling water. Turn off the water and let soak for about 15 minutes. | 15. Remove peppers from water and put in a blender with about 1/4 cup of the water and pure enough to form a smooth paste. | 16. Toast the cumin seeds in a skillet over medium low heat, stirring until fragrant, then grind. | 17. Add the Chile paste, cumin, oregano, tomato sauce and sugar to the meat mixture and simmer gently for another hour and fifteen minutes, partially covered, stirring periodically. | 18. Taste and add salt only if needed. | 19. Cook for an additional half hour. | 20. Serve in bowls with diced Jalapeno peppers over the top with cheese or sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck	2		cut	2067.2047	2.5387	240.1765	121.6749
pork shoulder	1	lb	cut	1070.496	0.0	77.9285	81.6026
grape seed oil	1/2	cup		-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
garlic	6	cloves	minced	26.82	5.9508	1.1448	0.09
beef broth	2	cups		33.6	0.192	5.472	1.056
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
ancho chilies	2			-	-	-	-
chilies	2			194.3028	48.0	0.0	0.0
chipotle chili	1			-	-	-	-
chilies	2			194.3028	48.0	0.0	0.0
cumin seed	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
mexican oregano	1	tablespoon		-	-	-	-
tomato sauce	1	can		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
jalapeno chili	1		minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.