(with a nod to the Santa Fe School of Cooking)
Serves 8
3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes (substitute half meat with half pound of chopped Italian sausage if so inspired)
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste (Important note, if using local chiles such as Hatch or Espanola, relative heat varies with the climate of that season. . . could be “blow your head off” or positively mild, check ahead of time with potential victims as to their level of pain tolerance.)
2 tablespoons chopped cilantro, to taste
Heat 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 tender. Add the green chile, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.