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Big Daddy's Bowl of Texas Red

Recipe by: Brad Wells

     

    Ingredients:

      1 chuck roast (about 2 pounds) cut into 1" cubes
      1 cup Masa Harina (corn flour)
      4 tablespoons ground Anaheim chile (or substitute chili powder)
      4 tablespoons vegetable oil
      1 pound ground pork (about 15% fat)
      1 chopped green bell pepper
      1 chopped onion
      1 can (14.5 oz.) Swansons™ beef broth
      1 can (14.5 oz.) Swansons™ chicken broth
      1 can (4 oz.) Ortega™ Diced Green chiles
      2 tablespoons Ortega™ Diced Jalapeno (optional, or to taste)
      1 can (28 oz.) diced tomatoes with juice
      1 teaspoon salt
      1 tablespoon ground cumin (grind whole cumin seeds yourself if possible)
      1 teaspoon garlic powder
      1 tablespoon paprika
      1/4 teaspoon cayenne pepper
      1/4 cup fresh chopped cilantro

    Directions:

    In a large bowl combine 1 tablespoon of the ground chile with the Masa Harina. Dredge the meat in the Masa mixture and brown it in the oil. Place the meat in a Dutch oven. In the skillet brown the pork with the bell pepper and onion, add to the Dutch oven. Add all of the other ingredients (including the remaining ground chile), cover and bake at 275 degrees for 5-7 hours.

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