Jeri made this dinner this past weekend and wanted to share it with you. These are from her personal recipes that she developed over the years. They are guaranteed. The secret to both of these dishes is long, slow simmering.
Jeri’s Red Chile Pot Roast
3 - 4 lbs Beef Chuck, shoulder or similar cut of beef.
1 can heated beef broth, preferably Swanson’s
1 Medium white onion, quartered.
2 Cloves of Garlic
3 carrots , sliced
4 Serrano chilies
3 rounded tablespoons of New Mexico red chile powder
1 Can of tomato paste
1 bay leaf (optional)
Salt & Pepper to taste
Season the meat with salt and pepper and brown the meat in hot oil until all sides are brown and the red is gone. Add the onion , garlic, carrots, Serrano chilies bay leaf and Red Chile powder. Bring to a boil, then lower the flame and simmer for 3 hours. Check periodically to make sure the liquid has not evaporated. Add a little water to the broth as needed. Add the tomato paste in the last hour. When the meat is fully cooked take the meat out of the pot, letting the sauce continue to boil, and roughly chop and coarsely shred it. Return the meat to the sauce and stir carefully so as not to break the chilies. The sauce should have a gravy like consistency. It is ready to serve.
Pinto Beans with Smoked Pork
1 Small bag of pinto beans
1 Smoked pork shank
1 Medium onion, quartered or roughly chopped
2 Serrano chilies, whole
Salt & pepper to taste
Clean and wash the beans. Place the smoked pork shank in the pot, add the beans and the rest of the ingredients and cover completely with water. Bring the beans to a boil and then lower the flame and simmer for 2 ½ to 3 hours, Stirring and adding water as needed. Stir carefully to avoid breaking the Serrano chilies. Remove the meat from the bones before serving. Serve this with the Red Chile Pot Roast and Tortillas.