- 3 pounds beef short ribs
- 1 tablespoon vegetable oil
- 1/2 teaspoon pepper
- 1/4 teaspoon ground black pepper
- 1 cup diced white onion
- 1 can (28 oz) crushed tomatoes
- 5 medium poblano peppers, roasted, peeled, seeded, cut into 1/4-inch thick strips
- 2 chipotle peppers in adobo sauce, finely chopped
- chopped white onion
- chopped fresh cilantro
- lime wedges
Heat oil in large stockpot over medium heat until hot. Brown beef short ribs evenly. Remove from stockpot; season with salt and black pepper. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.
Add tomatoes, chipotle peppers and poblano peppers to stockpot. Return beef to pan; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
Remove beef; keep warm. Skim fat from cooking liquid. Spoon cooking liquid over beef. Sprinkle with chopped onion and cilantro, as desired. Garnish with lime wedges, if desired.
Nutrition information per serving (1/4 of recipe): 519 calories; 27 g fat (1 g saturated fat; 12 g monounsaturated fat); 119 mg cholesterol; 697 mg sodium; 24 g carbohydrate; 5 g fiber; 44 g protein; 4.7 mg niacin; 0.6 mg vitamin B6; 4.4 mcg vitamin B12; 7.5 mg iron; 28.8 mcg selenium; 10.2 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.