INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 F. Roast peppers over a gas flame or under a
broiler until charred all over. Carefully wrap peppers in paper  towels
and place them in a plastic bag. Cool for 5 minutes. Rub off  the skin
with paper towels. Seed and chop peppers. Heat oil in a  large, heavy
pot over medium-high heat. Brown meat well on both  sides. Transfer to
a plate. Reduce heat to medium. Add onion; cook 1  minute. Add the
garlic; cook 4 minutes longer. Stir in coriander,  roasted peppers,
chiles, and chicken broth, scraping the sides and  bottom of the pot.
Push the pepper-onion mixture to the sides of teh  pot. Return the meat
to the pot and spoon some of the mixture over  the top. Bake, covered,
in the oven until meat is almost tender, 2-2  1/2 hours. Peel the
potatoes and cut into sixths, lengthwise. Cut  across into large cubes.
Place around the meat, stirring to coat with  juices. Continue to bake,
covered, until the potatoes are tender,  about 30 minutes. Remove meat
and carve into slices. Arrange on a  serving platter. Spoon the
potatoes around the meat. Pour the juices  over the meat. Sprinkle with
parsley. Serves 4-6.  From: KOUNTRY COOK #1 @1912232  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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