caldillo (mexican stew)

2 pounds round steak
1 tablespoon shortening
1 tablespoon flour
1 medium onion, chopped
1 clove garlic, minced
1/2 cup canned tomatoes
1 10-oz. can Old El Paso tomatoes and green chili
1 4-oz. can Old El Paso whole green chili
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 to 2-1/2 cups hot water

Cut meat into cubes. Brown well in hot shortening. Add flour, onion and garlic. Continue browning about 10 minutes. Cut green chili into large pieces and add to remaining ingredients and simmer 1-1/2 to 2 hours. Serve topped with shredded Monterey Jack or Cheddar cheese.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s