INGREDIENTS

INSTRUCTIONS

Cut up meat. In a container (I use a lunch size paper bag) put 2/3  cup
of flour, 1 table spoon red chile powder, salt and pepper to  taste and
meat. Shake to coat meat well.  Heat oil in large dutch oven or pot (I
use 5 quart dutch oven). Oil  should be between 1/8th and 1/4th inch
deep. Add meat, and don't  worry if you add some of the flour along
with it. Brown the meat, and  at the same time get a nice light brown
chile roux. Add onion and  garlic to meat mixture about 1/2 way through
the browning time. Add  chiles, tomatoes if you are inclined and water
to fill pot. Add  oregano, somewhere between a pinch and 1/8th
teaspoon, depending on  preferences. Bring to good boil and simmer for
about 30 minutes,  adding water if needed. I just let it simmer down to
the consistency  I want, usually somewhat thick.  There are 2 camps on
adding tomatoes, somewhat like the people who add  beans to texas
chili, and those who don't. I prefer either one.  Potatoes are also an
excellent addition.  Usually served over burritos, sometimes
enchiladas, or eaten plain  with flour tortillas. Good stuff. The
farther south you go, say Santa  Fe, the thinner this stuff is. By the
time you get to Alamagordo, it  is almost chineese food like in
consistency, and the meat seems to  have disappeared.  The gabacho
chile picker and green chile junkie <<<boz>>> Posted to  CHILE-HEADS
DIGEST by "boz" <boz@rmi.net> on Feb 13, 98

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