Ingredients
3tbspolive oil
2lbslean beef,or pork, cut into ½″ cubes
1medium onion,white or yellow, chopped
1poblano pepper,seeded and finely diced
1jalapeno pepper,seeded and finely diced, optional
5garlic cloves,peeled and minced
2tbspchili powder
1tbspground cumin
2tsporegano,dried
2tspsugar
1tspchipotle powder
2cupsbeef broth
2cupswater
15ozblack beans,(1 can) drained and rinsed
15ozRotel diced tomatoes and green chiles,(1 can)
8oztomato sauce,(1 can)
2tbspbalsamic vinegar
3tbspmasa harina,or you can use all purpose flour or cornstarch to thicken
shredded cheddar cheese
sour cream
onions,green or red, chopped
diced avocado
chopped cilantro
Preparation
Heat 2 Tablespoons of oil in a large skillet over medium-high heat. Add the meat (beef or pork) and cook until just browned on all sides. Then remove meat with a slotted spoon and set aside.
In a large stockpot heat the additional 1 Tablespoon oil over medium heat. Add the onions, poblano and jalapeno peppers, and saute until softened for about 4 minutes.
Add the garlic and spices and saute until very aromatic for about 1 minute more. Add in the beef broth, water, beans, Rotel, tomato sauce, vinegar, and browned meat, and stir to combine.
Simmer over medium-low heat for a couple of hours then in a separate bowl, whisk together masa harina with ½ cup of cold water.
Add the mixture to the soup and stir in to thicken. Taste soup and adjust seasonings to taste.
To serve, ladle soup into bowls and top with desired toppings.
