This recipe comes from the Santa Fe School of Cooking, probably familiar to those of you who grow lots of peppers.

  • 1½ lb beef stew meat, smoked pork shoulder, pork or chicken

  • 2 onions, diced

  • 4 cups chicken or beef stock

  • 2 tablespoons salt

  • 4 potatoes, cubed

  • 1 red bell pepper, diced

  • 2 cloves garlic, minced

  • 3 cups peeled, chopped, roasted green Anaheim chiles or other chiles to suit heat desired

  • 2 tablespoons fresh chopped cilantro

  • 2-3 tablespoons grapeseed oil to saute meat and onion

  1. Dice meat into ½-inch cubes and brown in a hot saucepan.

  2. Add onions and continue to cook until the onions are brown at the edges.

  3. Add stock and salt and bring to a boil.

  4. Add potatos and (optional) carrots and simmer for 1 to 2 hours.

  5. Add diced red pepper and garlic. Cook for another ½ hour.

  6. 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.