Thursday, January 01, 2004
Serves 6
8 medium-hot fresh green chiles, such as Anaheim or New Mexico2 tbsp. vegetable oil
1 16. boneless beef chuck, cut in 1 inch pieces
1 medium yellow onion, peeled and coarsely chopped
1 clove garlic, peeled and finely chopped
5 new potatoes, pealed and halved
2 medium tomatoes, cored and diced
1 tsp. ground cumin
1. 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 their skin blisters and chars, about 5 min. uses per side. Transfer chiles to a medium bowl, cover with plastic wrap, and set aside until cool enough to handle. Using your fingers, peel of skins and remove and discard stems and seeds. Coarsely chop chiles and set aside.
2. Heat oil in a large, heavy-bottomed pot with a tight-fitting lid over medium-high 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 bottom of pot. Reduce heat to medium, partially cover pot, and simmer until meat is tender when pierced with a fork, about 30 minutes.
3. Add potatoes to pot, reduce heat to medium low, and continue cooking, partially covered, until potatoes are soft, about 30 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 with warm flour tortillas, if you like.
Nutrition Facts:
Lou Hodgson