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A recipe for the times
Really - it's just a recipe for the times - but the time is the great green chili harvest season here in New Mexico - and a great harvest it is!  We tried some this last weekend, and the taste is superb!  It's an early drop due to the perfect chili growing weather we have had this year - enjoy!
Green Chile Stew
Courtesy of Santa Fe School of CookingServes 83 tablespoons vegetable oil1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes1 1/2 cups diced onion1 tablespoon minced garlic6 cups chicken or beef broth1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes2 to 3 teaspoons salt, to taste3 cups roasted, peeled, chopped green chile or to taste3 tablespoons diced red bell pepper2 tablespoons chopped cilantro, to tasteHeat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden.Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes,salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are ... more

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