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Entrees
Mexican
6 servings
30 minutes
1 hour 30 minutes
2 lbs. beef chuck, cut into ½-inch cubes
4 oz dried Hatch peppers
2 cloves garlic, chopped
½ yellow onion, diced
½ cup tomato purée
2 cups beef stock
2 fresh Hatch peppers, chopped
2 Tbsp olive oil
2 Tbsp Knorr Suiza chicken base
Salt and pepper, to taste
Place beef in a saucepot, cover with water, and season with salt and pepper. Boil until tender, about 45 minutes.
Soak dried Hatch chiles in warm water until soft, then blend and strain.
In another pot, heat olive oil and sauté onion and garlic until tender.
Add cooked beef, strained chile mixture, tomato purée, beef stock, fresh Hatch peppers, and chicken base.
Simmer until sauce thickens and beef is fork-tender, adding stock as needed to adjust consistency.
Season with salt and pepper to taste.
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