Pot Roast with Vegetables
(Carne de Res con Legumbres)
- 2 tablespoons lard or vegetable oil
- 1 (3 pound) beef top round roast, tied
- 2 large white onions, cut into 3/8-inch thick slices
- 3 large cloves garlic, minced
- 3 cups beef stock or broth
- 4 dried pequin chiles or 1 dried seeded de arbol chile
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 pounds fresh tomatillos,
husked, or 2 (13 ounce) cans tomatillos, drained
- 2 large fresh poblano chiles,
roasted, peeled, seeded, de-veined, and cut into 1/2-inch wide strips
- 2 chayote
- 12 small new red potatoes, unpeeled
- 1/4 cup minced fresh cilantro
- Heat lard or oil in large Dutch oven over medium heat until hot. Add beef; cook,
turning occasionally, until brown on all sides, 10 to 15 minutes.
- Remove to plate.
- Add onions and garlic to pan; sauté over medium heat until soft, 6 to 8 minutes.
- Add stock, pequin chiles, thyme and oregano; heat over medium-high heat to boiling.
- Add tomatillos to pan. If using fresh tomatillos, cook over medium heat until
fork-tender, about 10 minutes.
- Add beef to pan, pushing it down so it is surrounded by liquid.
- Place 3/4 of poblano chile strips on top of beef. Heat over medium-low heat to
simmering; simmer, partially covered, 2 1/2 hours.
- Pare and seed chayote; cut into 1 x 1 1/2-inch pieces. Add chayote and potatoes
to beef; simmer, covered, over medium-low heat until potatoes and beef are fork-tender,
30 to 40 minutes longer.
- Remove beef, potatoes and chayote to warm serving platter; keep warm, covered.
- Process 1/2 the cooking sauce in blender at a time until smooth.
- Return sauce to pan; cook over medium heat, stirring occasionally, until reduced
to 4 cups, 20 to 25 minutes.
- Stir in cilantro.
- Garnish beef with remaining poblano chile strips.
- To serve, cut beef across grain into thin slices. Pass sauce separately.
Yield: 6 to 8 servings
Other Southwestern beef and pork recipes you may like...
Slow Cooker Brisket Sofrito
Punkin Center Green Chile Chuck
Mexican Pot Roast Filling