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Old 02-04-2020, 10:40 PM
Kyle S. Kyle S. is offline
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Join Date: Jul 2016
Posts: 319
Default Re: New Mexican Red Chile Stew

I would also suggest trying a Mexican Style meat market/ butcher for the purée.

Doug,
I believe it to be the shoulder. Darker meat with a bit of marbling. The long cook makes it more tender. We have used a bone in tenderloin type and it was also good. Let me know how it turns out.
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