Con Mi Suegra

serves 8

Video: ConMiSuegra (@conmisuegra) | TikTok

• 3 lbs Chuck roast
• 1/2 each white onion
• 3 cloves garlic
• beef bouillon
• salt and pepper
• 1/2 bunch thyme
• 3 each bay leaves
• 5 each roma tomatoes, cut in quarters
• 1 each red bell pepper, cut in quarters
• 5 each tomatillos, cut in quarters
• 3 each guaque chiles, dried, seeds removed
• 2 each pasilla chiles, dried, seeds removed
• 2 each carrots, peeled, cut in half, then in quarters lengthwise
• 4 each russet potatoes, peeled and cut into quarters, lengthwise
• 1/2 lb green beans
• 2 cups white rice
• 1 3/4 cup water
• 1 each corn cob
• 1/2 cup  peas

Boil first 7 ingredients in a large pot until meat is fork tender. Using tongs and slotted spoon, set meat aside on a large plate, reserving liquid.

Add tomatoes, bell pepper, dried chiles, and tomatillos to the liquid and boil until softened. Blend and add back to stockpot. Add potatoes, carrots, and green beans and cook until potatoes and carrots are soft. Shred beef with 2 forks and add to stockpot until hot.

Rinse and drain rice. Sauté with a little oil, then add water, corn and peas. Cover and bring to a boil. Lower heat to low and simmer until water is absorbed and rice is cooked. Serve stew over rice.