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Posted By: What's For Dinner Mom
Posted In:  Soups/Chilis
Page Views:  1714 views
Preparation Time:  30 minutes
Cooking Time:  4 minutes
Course: soups
Cusine: south american


1-2 pounds chuck roast
2 TBSP cooking oil
1 medium onion, chopped
2 cloves of garlic, crushed and minced
1/4 cup cold coffee
8 cups water-more as needed
1 teaspoon salt
12 ounces of salsa, mild
2 pounds potatoes, cut to bite size--I used the last of my homegrown potatoes so I had red and white potatoes
8 ounces of mild green fire roasted chiles
1 bunch of cilantro, stems removed,
juice of half of a lemon
green onion tops--for garnish


cut the chuck roast into bite size pieces, pat dry
allow to dry while heating the oil
heat the oil over medium high heat in a 4 quart dutch oven
add the dried meat in batches, browning each batch quite well
when the last batch is almost done browning add the onions
cook for about 5 minutes or so
then add the garlic, cook and stir for a minute more
add all the meat back to the pot
then add the coffee and water to deglaze the pan
scrape all the good browned bits up, add the salt then cover and simmer for 2-3 hours
check on the meat occasionally making sure it never cooks dry, add more water as needed
after the meat has stewed for several hours and is nice and tender add the salsa and the potatoes
add more water as needed to cover the potatoes
chop the chiles and finely chopped the cilantro
add them both to the soup
simmer for another hour
add the lemon juice and taste for salt, add more as needed
serve with chopped green onion snipped over the top

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