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Chili Verde 2

Source of Recipe

The Oregonian


List of Ingredients

2 pounds beef stew meat, cubed, or 6 oxtails
all purpose flour for dredging meat
Olive oil as needed
1/4 C new mexico or chimayo green pepper chile powder
2 large onions, diced
10 cloves garlic, minced
10 medium potatoes, peel and cut in 1 inch cubes
1 15oz can mexican-style stewed tomatoes
2 carrots cubed
2 C chopped roasted poblano chiles
salt
cayenne pepper to taste


Recipe

Dredge meat in flour and brown in olive oil over medium high heat, wiping out pan between batches and adding fresh oil. Place meat in a stock pot; add water to cover and add chile powder. In the same skillet, saute onion and garlic in olive oil until softened. add to meat. Cover pot and simmer about 2 1/2 hours or until meat is tender. Add potatoes, tomatoes, carrots and poblano chiles, cook 20 minutes, or until vegetables are tender-firm. Season with salt and cayenne.
NOTE; Broil peppers 5-6 inches from heat source, turning often, until skin is charred on all sides. Place in a bag or covered bowl, 10-15 minutes. Use protective gloves and peel skin off. Do not rinse.