Please enter the email you’re using for this account.
I love anything made with a little heat. And what I love even more about this recipe is that it tastes like it has a lot more ingredients than it does because of the meat and heat combo.
oil, for frying
3 medium onions, diced
1 pound (450 grams) chopped meat or 1 pound (450 grams) bone-in flanken
3 large jalapeño peppers, seeded and sliced
8 large yellow or russet potatoes, sliced
3–4 cups water
2 teaspoons salt
dash pepper
In a large soup pot, sauté onions in oil until translucent.
Add chopped meat and sauté until meat is browned.
Add jalapeño peppers and potatoes and sauté another two minutes to allow flavor to release.
Add water to cover and simmer, covered, for approximately one and a half hours or until potatoes are soft.
Remove as much meat as possible. Blend with a stick blender before serving.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
What type of meat should i use? Can we use plain chopped meat?
Sure.