Mexican Recipes from www.EagleKnights.com

                   Green Chile Stew - Santa Cafe

 
   3      tablespoons   vegetable oil
   1 1/2  pounds        beef sirloin OR pork butt --
                               cut into 1-inch cubes
   1 1/2  cups           diced onion
   1      tablespoon    minced garlic
   6      cups            chicken broth OR beef broth
   1      pound          potatoes red or white skinned
                             cut into 1-inch cubes
   2      teaspoons    salt -- or more to taste
   3      cups           chopped chiles -- see pantry note
   3      tablespoons   diced red bell pepper
   2      tablespoons   chopped cilantro -- or to taste

Pantry note: you will need 3 cups roasted, peeled and chopped green chiles.

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 have accumulated.  Add the broth, potatoes and salt.  Bring to   boil then reduce the heat and simmer for 1 hour, until the potatoes are tender.  Add the green chiles and the red bell peppers and cook 15 to 20 minutes more.  Add the cilantro, stir and serve.

NOTES : The piquancy of this stew depends upon the level of the chiles used, so choose the chiles that suit your taste. This recipe tastes better when made a day ahead.