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!