- 4 oz. dried ancho peppers or dried mild New Mexico red peppers
- 4 dried chipotle peppers or 4 canned chipotle peppers in adobo sauce rinsed, drained, seeded, and finely chopped
- 3 cups water
- 1/2 cup chopped onion 1 medium
- 1 tbsp. snipped fresh oregano or 1 tsp. dried oregano crushed
- 3 cloves garlic minced
- 1 tbsp. olive oil or cooking oil
- 1-1/2 cups chopped tomato 2 medium
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 2 lbs. stew meat
- 16 oz. Spanish rice
- 4 cups refried beans
- 8 ea. flour tortillas
- 8 oz. pico de gallo
- 4 oz. sour cream
Cut dried ancho or dried New Mexico red peppers and, if using, dried chipotle peppers. Open peppers; discard stems and seeds. Cut peppers into small pieces. Bring water to boiling; remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. Do not drain.
Meanwhile, in a large skillet cook stew meat, onion, oregano, and garlic in hot oil for 3 minutes. Remove from heat; set aside.
Place half of the undrained dried peppers (and canned chipotle peppers, if using) and half of the chopped tomatoes in a food processor bowl or blender container. Cover and process or blend until nearly smooth. Strain through a fine sieve to remove pepper skins and tomato skins and seeds; discard skins and seeds. Repeat blending and straining with remaining peppers and tomatoes. Add strained mixture to onion mixture in skillet along with salt and cumin.
Bring to boiling. Reduce heat and simmer, uncovered, for 2 to 2.5 hours or to desired consistency.
Serve with rice, beans, sour cream, and pico de gallo.