Green Chile Stew

By TeeSquared

New Mexico style. This should pack some heat. If you can't get Hatch chilies, use a combination of Anaheims and poblanos.

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
• 1 1/2 cups diced onion
• 1 tablespoon minced garlic
• 6 cups chicken or beef broth
• 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
• 2 to 3 teaspoons salt, to taste
• 3 cups (~1 kilo) roasted, peeled and chopped green chile (preferably Hatch) or to taste
• 3 tablespoons diced red bell pepper
• 2 tablespoons chopped cilantro, to taste

Preparation

Step 1

Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside.

In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender.

Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more.

Add the cilantro, stir and serve.