| Level: | Easy |
| Total: | 4 hr 45 min |
| Prep: | 20 min |
| Cook: | 4 hr 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 dried guajillo chile peppers, stems removed
- 4 dried chiles de arbol, stems removed
- 1/4 cup extra-virgin olive oil
- 2 Fresno chile peppers, sliced
- 1 red onion, sliced
- 6 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 2 tablespoons tomato paste
- 1 28-ounce can whole peeled tomatoes
- 2 15-ounce cans low-sodium beef broth
- 2 tablespoons masa harina (corn flour)
- 1 tablespoon packed brown sugar
- 1 tablespoon apple cider vinegar
- 2 pounds beef chuck, cut into 1/2-inch cubes
- 2 pounds boneless pork shoulder, cut into 1/2-inch cubes
- 2 15-ounce cans pinto beans, drained and rinsed
- Sour cream, diced red onion and chopped avocado, for topping
- Tortilla chips, for serving
Instructions
- Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.
- Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blender and transfer to a large bowl. Wipe the pot clean.
- Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning, until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.
- Return the meat to the pot along with the pureed mixture and 3 cups water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occasionally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.
- Keep the seeds in the chile peppers for this recipe-they add a nice amount of heat.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 702 |
| Total Fat | 36 g |
| Saturated Fat | 11 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 56 g |
| Cholesterol | 152 mg |
| Sodium | 1382 mg |
Reviews
Made this recipe yesterday and WOW! I even had a house full of young kids ages 3-11 and they ALL liked it! Has a little kick- left the seeds in as suggested. I used an Instant Pot after mixing all ingredients, and pressure cooked for 55 min, then added beans and pressure cooked an additional 15 minuets. I will be making this again this weekend for company and tripling the recipe!
I made this during the big snowstorm of 2016, exactly like the recipe called, and it was delicious. After shoveshoveling 20+ inches of snow, this was the perfect “reward!”