4
1 rating

Mark West Black Pozole Chili

Add more flavor to your chili by adding a splash of pinot noir

Ingredients

  • 1 1/2 Pound beef chuck, cut into three fourth-inch cubes
  • 1 1/2 Pound beef shank, cut into three fourth-inch cubes
  • 1 large white onion, chopped finely
  • 3 cloves garlic, peeled and chopped
  • 1 bay leaf
  • 1 Teaspoon oregano
  • 2 Tablespoons salt
  • 1 Tablespoon black pepper
  • 3-4 Cups beef broth
  • 1 Tablespoon pinot noir, such as Mark West Black Pinot Noir
  • 4 ears corn, fresh
  • 8 dried ancho chiles
  • 2 Cups red cabbage, thinly sliced, for garnish
  • 1 Cup red radishes, thinly sliced, for garnish
  • 1 Cup diced avocado, for garnish
  • 1 Cup fresh cilantro, chopped, for garnish
  • 10 lime wedges, for garnish
  • Corn tortilla chips, for serving

Directions

Add meat, onion, garlic, bay leaf, oregano, salt, and pepper to a large, heavy-bottomed pot. Cover with 3 cups beef broth and Mark West Black Pinot Noir. Bring to a boil, then reduce to a simmer for 2.5-3 hours, or until meat is tender.

While the meat is cooking, char the corn on a grill or on the open flame of a gas stove.

Allow to cool, then cut the corn off the cob and set aside.

Also while the meat is cooking, submerge the dried chiles in warm water for 30 minutes.

Purée the chiles and the water, strain, and add the chili liquid to the pot with the meat.

Shred some of the meat using two forks. Add the charred corn. Taste, and add seasoning as necessary.

Ladle chili into bowls, top with garnishes, and serve.

Nutritional Facts
Servings4
Calories Per Serving676
Total Fat19g30%
Sugar9gN/A
Saturated6g31%
Cholesterol173mg58%
Protein86g100%
Carbs45g15%
Vitamin A361µg40%
Vitamin B1210µg100%
Vitamin B63mg100%
Vitamin C11mg19%
Vitamin D0.2µgN/A
Vitamin E0.5mg2.4%
Vitamin K8µg10%
Calcium122mg12%
Fiber11g43%
Folate (food)98µgN/A
Folate equivalent (total)98µg24%
Iron13mg71%
Magnesium159mg40%
Monounsaturated8gN/A
Niacin (B3)24mg100%
Phosphorus958mg100%
Polyunsaturated3gN/A
Potassium2867mg82%
Riboflavin (B2)2mg100%
Sodium1702mg71%
Thiamin (B1)0.6mg41.2%
Trans0.4gN/A
Zinc22mg100%