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Rach's hearty stew of potatoes, chiles and either pork or beef is brightened with fresh lime juice and charred corn tortillas served on the side.
- 2 pounds pork butt or beef chuck or beef eye round, cubed into bite-sized pieces
- Salt and pepper
- 4 tablespoons flour
- 4 tablespoons neutral oil
- 2 tablespoons butter
- 2 onions (white or yellow), skinned, chopped
- 4 cloves garlic, crushed and chopped or sliced
- 2 teaspoons ground cumin , or about ⅔ palmful
- 2 teaspoons ground coriander, or about ⅔ palmful
- 2 teaspoons dried Mexican oregano
- 1 quart chicken bone broth or stock (for pork) or beef bone broth or stock (for beef)
- 3 cups peeled, seeded and chopped defrosted frozen Hatch/New Mexican chilies, or 6 large roasted poblanos, peeled, seeded and chopped
- 2 large Russet potatoes (or 3 medium), diced in bite-sized pieces similar to meat (about 3 cups)
- 1 lime, juiced
- Charred small soft corn tortillas, 3 per person
Heat a large Dutch oven over medium-high to high heat. Season meat with salt and pepper and dredge with flour, then brown meat in oil in 2 batches and remove to plate. Reduce heat a bit, add butter, and when it foams, add onions and garlic and season with salt, pepper, cumin, coriander and oregano, partially cover and soften, add stock and chilies. Bring to boil, then add potatoes and meat and reduce heat to simmer, cover and cook 1 hour or until meat is tender. Add juice of 1 lime and serve with charred tortillas.
