This recipe comes from the Santa Fe School of Cooking, probably familiar to those of you who grow lots of peppers.
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1½ lb beef stew meat, smoked pork shoulder, pork or chicken
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2 onions, diced
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4 cups chicken or beef stock
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2 tablespoons salt
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4 potatoes, cubed
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1 red bell pepper, diced
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2 cloves garlic, minced
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3 cups peeled, chopped, roasted green Anaheim chiles or other chiles to suit heat desired
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2 tablespoons fresh chopped cilantro
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2-3 tablespoons grapeseed oil to saute meat and onion
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Dice meat into ½-inch cubes and brown in a hot saucepan.
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Add onions and continue to cook until the onions are brown at the edges.
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Add stock and salt and bring to a boil.
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Add potatos and (optional) carrots and simmer for 1 to 2 hours.
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Add diced red pepper and garlic. Cook for another ½ hour.
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Finish with diced, peeled green chiles and cilantro, cooking another 15 to 20 minutes.
Serves 8.
Optional ingredients: posole, pinto beans, corn, tomatoes, chipotles en adobo, crushed corander seed.