Recipes from Mexico :: Mexican Soups and Stews
Try spreading this on Indian Fry Bread, then folding the bread over the filling.
8 dried red New Mexican chiles
2 lbs. pork or beef stew meat,
cut into 1 1/2-in. cubes
2 Tbsp. canola (or other vegetable) oil
4 c. beef broth, divided
Arrange chiles on a cookie sheet and place in a 200 degree F oven for 5 mins. or until they smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Cover chiles with 2 c. of the beef broth and let sit for 20 mins. until they are softened.
Place chiles and broth in a blender and purée until smooth. Brown meat in oil and remove from the pan. Add 1 c. of the beef broth to the pan to de-glaze it. Combine all ingredients in a crockpot or large pot, let it come to a boil, reduce heat, and simmer for 2 hours, or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary.
