2--2 ½ lbs of beef (chuck or other) cut in large pieces.
½ cup red chile powder (New Mexican or California red)
3 cloves of garlic, coarsely chopped
1 large onion, coarsely chopped
1 teaspoon salt
Place all the above ingredients in a large soup pot. Add water to cover over the top of the meat. Bring to a boil, reduce the heat, cover and simmer for 2 to 3 hours or until the meat falls apart when lifted. Remove meat from stock. Strain the stock and reserve the broth for making red chile sauce.
Recipe by Cheryl Guerrie