Recipes New Mexico Green Chili Stew Ingredients: 3 lb lean roast (shoulder) 28 oz canned green chilies (7 4-oz cans) 7 tomatillos (canned or fresh) 1 can condensed chicken broth handful of dried red peppers (arbol, finger-hots, pequins, or tai peppers) 1 large white onion 1 tomato 2 cloves garlic 2 tsp paprika 1 tsp ground cumino (cumin seed) 1/2 tsp Mexican oregano 1 bay leaf Remove stems from red peppers and chop into parts to separate out the seeds and expose interiors. Cover with boiling water and let sit for an hour. Blend into smooth sauce with blender. Don't get this stuff in your eyes! Brown the roast as if making pot roast - cut the meat into 1-inch slabs across the grain, coat meat with flour and brown every surface in olive oil. Add chicken broth and water up to one inch deep and cover. Simmer meat by itself for one hour over low heat. Lightly blend the tomatillos and three green chilies in blender. Dice the remaining green chilies, garlic, onion, and tomatoes. Add the sauces, vegetables, and spices to the pot with enough water to cover. When the meat is falling-apart-tender (several more hours, typically), use two forks to shred it into small chunks. Serve topped with slices of avacado and white cheese, along with sides of beans and jalapeno cornbread.

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