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Mark West Black Pozole Chili

Mark West Black Pozole Chili


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Ingredients

  • 1 1/2 Pound beef chuck, cut into three fourth-inch cubes
  • 1 1/2 Pound beef shank, cut into three fourth-inch cubes
  • 1 large white onion, chopped finely
  • 3 cloves garlic, peeled and chopped
  • 1 bay leaf
  • 1 Teaspoon oregano
  • 2 Tablespoons salt
  • 1 Tablespoon black pepper
  • 3-4 Cups beef broth
  • 1 Tablespoon pinot noir, such as Mark West Black Pinot Noir
  • 4 ears corn, fresh
  • 8 dried ancho chiles
  • 2 Cups red cabbage, thinly sliced, for garnish
  • 1 Cup red radishes, thinly sliced, for garnish
  • 1 Cup diced avocado, for garnish
  • 1 Cup fresh cilantro, chopped, for garnish
  • 10 lime wedges, for garnish
  • Corn tortilla chips, for serving

Directions

Add meat, onion, garlic, bay leaf, oregano, salt, and pepper to a large, heavy-bottomed pot. Cover with 3 cups beef broth and Mark West Black Pinot Noir. Bring to a boil, then reduce to a simmer for 2.5-3 hours, or until meat is tender.

While the meat is cooking, char the corn on a grill or on the open flame of a gas stove.

Allow to cool, then cut the corn off the cob and set aside.

Also while the meat is cooking, submerge the dried chiles in warm water for 30 minutes.

Purée the chiles and the water, strain, and add the chili liquid to the pot with the meat.

Shred some of the meat using two forks. Add the charred corn. Taste, and add seasoning as necessary.

Ladle chili into bowls, top with garnishes, and serve.

Nutritional Facts

Servings4

Calories Per Serving676

Folate equivalent (total)98µg24%


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

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Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Vegetarian Red Pozole with Red Beans

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Social Sharing

Add to collection

Add to menu


Watch the video: DELICIOUS PEPPERS: Bishops Crown and Bahamian Goat - Chili Reviews (June 2022).


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