If you love spicy food this is the perfect dish!
My Spicy Pepper Pot Soup will not only open your sinuses, the flavor is out of this world!
Any soup that cooks low and slow is going to be packed full of delicious flavor.
First, the meats!
I used beef ribs that I had my butcher cut into about 3 inch chucks.
I also used beef stew meat.
I think it’s very important to use at least one meat that includes a bone to further flavor the soup stock.
I make this with oxtails and short ribs as well.
Secondly, make sure you sear the meat in hot oil to lock in flavor.
This is one of the most important steps.
Make sure you do this in batches because if you overcrowd the pan you will steam the meat.
Lastly, you’re going to saute the vegetables, add the meat back to the pan, cover with broth and allow the meat to simmer for about four hours.
The low and slow route will make the meats fall off the bone, fork tender.
After four hours add the Chili based Enchilada Sauce to the pot and simmer about 40 more minutes.
Prepare a big pot of rice and serve with crusty bread.
You need bread to dip into the delicious broth.
You’ve been warned, this soup is spicy and highly addictive!
- 5 lbs beef stew meat, diced into 2 inch pieces
- 5 lbs beef ribs, chop into 3 inch pieces
- 10 cups beef broth, low sodium
- 10 cups chicken broth, low sodium
- 3 1/2 cups Las Palmas Enchilada Sauce chili based
- 2 white onions, chopped
- 2 bell peppers, chopped
- 1 habanero pepper, diced
- 5 cloves garlic, minced
- 2 tablespoons oregano, dried, crushed
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon black pepper
- extra virgin olive oil
- rice to serve
- bread to serve
- Mix seasoning blend and set aside.
- Rinse meat and place in a large bowl.
- Coat meat with about 2 tablespoons of olive oil, mix well.
- Coat meat with 3 tablespoons of seasoning blend, mix well, and set aside.
- Heat a large soup pot over medium heat, add 3 tablespoons of olive oil.
- Sear meat in batches, around 2 minutes per side.
- Remove meat from pan and place on a dish, repeat until all the meat is seared.
- Add more oil to pan as needed.
- Add vegetables to pan and saute for about 5 minutes.
- Season vegetables with 1 tablespoon of seasoning blend.
- Add meat back to pan, mix well.
- Add broth to pan, bring mixture to boil.
- Add remaining seasoning blend.
- Reduce heat and simmer for about 4 hours.
- Add enchilada sauce to pan and simmer for 40 minutes more.
- Serve with hot rice and bread
I use Las Palamas Enchilada sauce that is chili based. Here’s a link.
- Serving Size: 6-8