Ingredients
- 2 pounds beef chuck roast, at room temperature for 1 hour
- 1 pound boneless pork shoulder, at room temperature for 1 hour
- Kosher salt and freshly ground black pepper
- 2 to 4 tablespoons canola oil
- 1 large onion, cut into a 1/2-inch dice
- 1 poblano pepper, stemmed, seeded and cut into a 1/2-inch dice
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- 3 cloves garlic, minced
- One 15-ounce can diced tomatoes
- 1 cup beef broth
- 2 pounds fresh (Mexican-style) chorizo, meat removed from the casings and broken into small pieces
- Serving suggestions: sour cream, shredded Cheddar and chopped fresh cilantro
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