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Recipe from: Saveur Magazine, No. 53, recipe by Elean Arellano
The longer you cook this quintessential New Mexican stew, the spicer it will get, cautions Elena Arellano. Instead of pork, the meat typically used for this dish, Arellano likes to use beef; she prefers its richer flavor and chewy texture.
8 medium-hot fresh green chiles, such as anaheim or new mexico
2 tablespoon vegetable oil
1 pound boneless beef chuck, cut into 1 inch pieces
1 medium yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and finely chopped
5 new potatoes, peeled and halved
2 medium tomatoes, cored and diced
1 teaspoon. ground cumin
Set the oven rack in top third of the oven and preheat the broiler. Arrange chiles in a single layer on a large baking sheet and broil on each side just until the skin blisters and chars, about 5 minutes per side. Transfer chiles to a medium bowl, cover with plastic wrap, and set aside until cool enough to handle. Using your fingers, peel off the skin and remove and discard stems and seeds. Coarsely chop chiles and set aside.
Heat oil in a large, heavy-bottomed pot with a tight fitting lid over medium heat. Generously season beef with salt, then add meat to pot and cook, stirring often with a wooden spoon until well browned on all sides, about 5 minutes. Add onions and garlic and cook, stirring frequently, until onions are soft, 5 minutes. Add 3 cups water, scraping any browned bits stuck to the bottom of the pan. Reduce heat to medium, partially cover pot, and simmer until meat is tender when pierced with a fork, about 30 minutes.
Add potatoes to pot, reduce heat to medium-low, and continue cooking, partially covered, until the potatoes are soft, about 20 minutes. Add tomatoes, cumin, reserved chiles, and salt to taste and simmer, completely covered, until meat is very tender when pierced with a fork, about 30 minutes more. Adjust seasonings. Serve warm with flour tortillas, if you like.