Ingredients
- 13 cup vegetable oil
- 4 lbs boneless beef chuck roast
- cut into 1/2-inch cubes
- 1 large round onion
- chopped
- 3 garlic cloves
- finely chopped
- 1 (7 ounce) can whole green chilies
- cut into strips
- 1 (8 ounce) canned jalapeno peppers
- seeded and chopped
- 2 (10 ounce) cans tomatillos
- 1 (6 ounce) can tomato paste
- 1 12 cups beef stock
- 13 cup coriander
- chopped fresh
- 5 teaspoons cumin seeds
- crushed
- 1 12 teaspoons salt
- 12 teaspoon black pepper
- ground
Instructions
- Heat lard in skillet.
- Add meat about 1 lb at a time, removing after each lb.
- is browned.
- After all beef is browned, put onions and garlic in pan and cook until soft.
- Place beef and onions in large pot.
- Add peppers, tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
- Cover and simmer about 2-1/2 hours.
- Makes about 2-1/2.
- *If using fresh tomatoes, increase beef stock or broth to 3 cups.
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