Green Chile Stew

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 cups roasted green chilies, skins removed. use anaheim or 2 cups big jim chilies
• 32 ounces chicken stock or 32 ounces vegetable stock
• 1 1/2-2 lbs ground chuck or 1 1/2-2 lbs lamb shoulder, trim excess fat cut into 1 to 1 . 5 inch cubes, you want meat with a good fat content, as no fat mea
• 8 garlic cloves, minced (you won't taste the garlic, it just adds marvelous depth to the flavor, and is also very healthy)
• 1 large yellow onion, coarsely diced (not minced)
• 1 large idaho potato, diced (1/4-inch dice)
• 1 -2 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• flour or masa harina
• kosher salt
• minced serrano peppers (optional) or jalapeno pepper, for optional garnish (optional)

Recipe

• 1 put two-three t's of either flour or masa harina in a plastic bag with generous salt and pepper; dredge the meat.
• 2 heat oil (i use grape seed oil - it takes a high heat and is healthy) or lard to med high in either a cast iron pan or dutch oven large enough to hold the dish, and brown the meat in batches, removing to a plate when nicely browned.
• 3 reduce heat to low and add some oil if needed. soften the onion - 4-5 minutes. do not brown it - just color it.
• 4 put all ingredients in the dutch oven or a pot. keep the residue in which you browned the meat and softened the onions - it has become a sort of roux and will nicely thicken the stew.
• 5 bring to a boil, immediately reduce to simmer. cover and simmer one hour, until the meat is very, very tender. don't over cook. after 15 minutes of simmer, add salt to taste.
• 6 serve in bowls with good french bread or cornbread. if you want it hotter, add the minced peppers to taste.