lamb stew or beef

By Chezlamere

Ingredients

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Preparation

Step 1

roast and peel eight chile peppers – preferably a mixture of Anaheims or Hatch and poblano. We got no hatch chiles up in Yankee-land, so we stuck with the poblanos. Y’all know how to peel chiles, right? What we do is char them either in the broiler or over the gas flame on the stovetop, then put them in a bowl covered by a plate to steam. The skins should then come off pretty easy. Sometimes, though, it’s a pain in the neck. Once they’re naked, stem and seed them, and cut them into quarter-inch strips.

Preheat the oven to 350°.

Warm two tablespoons of olive oil in a dutch oven or casserole over medium heat. Pat dry two and a half pounds of boneless lamb stew meat, cut in 2-by-3 inch chunks, and brown them in the olive oil, in batches. Set the meat aside, add a bit more olive oil, and stir in 2 cups chopped onions, 3-4 fresh minced jalapenos, 4 garlic cloves and 2 teaspoons oregano. Cook covered, under low heat, for 10 minutes, scraping the bottom from time to time. Stir in 4 cups of beef broth and a 35-ounce can of crushed, drained plum tomatoes, add the lamb back in, and season with salt. Bring the pot to a boil, cover, and bake in the oven for 45 minutes. Add 2 pounds of boiling potatoes, peeled and cut into 1-inch chunks, and the chiles. Bake another 45 minutes.