1. In a medium skillet cook the ground chuck, ground pork, and cubed sirloin until it is done. Remove meat with a slotted spoon and place in a heavy, large soup pot. 2. Add the chicken broth, beer, poblano peppers, and tomato. Bring to a boil, lower heat and reduce to a simmer. 3. In another skillet add 2 tablespoons butter and heat over medium heat till melted. Add the onions, garlic and cilantro. Saute for 3 to 5 minutes or until onions are softened. 4. Add the tobasco, oregano, cumin, parsley, salt, pepper and the first 1-1/2 tablespoons of flour. Stir constantly and cook for 3 minutes. Add this mixture to the soup pot and mix well. 5. Bring the soup to a boil again and then reduce the heat to low. Simmer the soup for 2 hours stirring occasionally. 6. In a small bowl place the other 2 tablespoons of butter and the other 1-1/2 tablespoons of flour and knead them together. 7. While stirring constantly, add tiny bits of the butter and flour mixture to the soup. Simmer the soup for 15 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
