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Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Dried white beans

  2. 1/2 lb 227g / 8oz Lean ground turkey or beef - (see note)

  3. 1/2 lb 227g / 8oz Boneless sirloin - cubed

  4. 4 cups 948ml Chicken broth

  5. 1/2 cup 118ml Mexican beer - (we use corona)

  6. 2 lbs 908g / 32oz Poblano peppers - roasted, peeled and 1 Tomato - chopped

  7. 1 Onion - chopped (medium)

  8. 1 Garlic - minced

  9. 1/2 cup 8g / 1/3oz Fresh cilantro - chopped

  10. 2 1/2 teaspoons 12ml Tabasco

  11. 1 1/2 teaspoons 7 1/2ml Oregano

  12. 2 1/2 teaspoons 12ml Cumin

  13. 1/8 cup 18g / 0.6oz Parsley - chopped

  14. 1 teaspoon 5ml Salt

  15. 1 teaspoon 5ml Pepper

Instructions Jump to Ingredients ↑

  1. Soak and cook beans until tender.

  2. In a soup pot, saute ground meat and sirloin until done. Remove. (We saute in a little olive oil)

  3. Add onions, garlic and cilantro to pot and saute for 3-5 minutes or until onions are softened.

  4. Add chicken broth, beer, poblano peppers and tomato. Bring to a boil and reduce to a simmer.

  5. Add meat, beans, Tabasco, oregano, cumin, parsley, salt and pepper. Stir well.

  6. Simmer for 2 hours, stirring occasionally.

  7. Tony's notes: Fresh poblano peppers are essential to this recipe. We've found they tend to be rather mild in mid-summer, with the hotness increasing as they move into the end of the growing season. Adjust the number of peppers to your taste and the hotness of the particular chiles you use. Incidentally, although it's heresy to say it, this is a pretty low-fat recipe.

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