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Northern Nebraska | 2 pounds shoulder clod, cut into 1-inch cubes
6 dried ancho chilies, stems and seeds removed, torn into pieces
3 dried New Mexico chilies, stems and seeds removed, torn into pieces
4 cups beef stock, divided
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons canola oil
3 cloves garlic, minced
1/2 cup diced onion
2 teaspoons ground cumin
1 teaspoon dried oregano
Toast the peppers, then soak in the stock overnight in the fridge. Add all the spices and puree peppers in blender with stock.
Edited by Hilltop Husker 1/28/2020 21:30
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looking for chille recepie
