Pueblo Fire

Pueblo Fire is the kind of dish that warms you from the inside out. Dried red chile pods get deseeded, torn up, and blended with water into a smooth, brick-red puree that becomes the base of this deeply flavorful Southwestern soup.

Browned pieces of beef round steak simmer in that chile base with barbecue sauce and garlic salt for a full hour. The long, slow cook tenderizes the lean beef while the chile sauce concentrates and deepens. Barbecue sauce adds a smoky-sweet layer that rounds out the raw heat of the dried chiles.

Serve it as a soup on its own or as a bold, saucy accompaniment alongside a casserole or rice.

Chef Tips

• Remove the seeds from the chile pods before blending. They add bitterness and gritty texture without contributing much heat.
• Rinse the torn pods in cold water to remove any dust or debris before blending.
• Brown the beef well before adding the chile mixture. That seared crust adds another layer of savory flavor to the broth.
• Simmer on truly low heat. A hard boil will toughen the round steak instead of tenderizing it.

Variations

• Use pork shoulder cut into small pieces instead of beef for a more traditional New Mexican carne adovada style.
• Add a can of pinto beans in the last 15 minutes for a heartier, chili-like version.
• Stir in a spoonful of masa harina near the end to thicken the broth slightly.