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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
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What type of meat should i use? Can we use plain chopped meat?
Sure.