Beef Green Chile Stew

• 3 teaspoons bacon fat or vegtable oil
• 2 1/2 pounds boneless beef chuck roast cut in 1 inch cubes
• 2 cups diced onion
• 5 cloves garlic
• 8 cups chicken
• 2 pounds potatoes cut 1/2 to 3/4 inch cubes
• 1 teaspoon tamari sauce
• 1 teaspoon cumin
• 2 teaspoons salt to 3, to taste
• 1 teaspoon pepper
• 1 1/2 cups green chile roasted, peeled, chopped
• 1 cup tomatillo salsa roasted, recipe to follow
• 1/2 red bell pepper diced
• 1 cup cilantro
• 2 onions quartered
• 6 serrano peppers
• 3 garlic cloves
• 8 tomatillos
• 1/4 cup olive oil
• salt
• pepper
• 1 cup cilantro
• 2 cups water

1. Heat fat/oil in dutch oven, high heat and brown the meat in 3 batches. Set aside. In same dutch oven, saute the onions until lightly golden. Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated. Add broth, potatoes, salt cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours, potatoes will break up and thicken the stew. Add green chile, tomatillo salsa and bell pepper cook 25 more minutes. Add cilantro and serve.
2. Place first 4 ingredients on baking sheet toss with oil, salt and pepper. Broil till all sides are slightly charred.
3. In a sauce pan add water and cilantro, bring to boil. Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.
4. Place first 4 ingredients on baking sheet toss with oil, salt and pepper. Broil till all sides are slightly charred.
5. In a sauce pan add water and cilantro, bring to boil. Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.

bacon, boneless beef chuck, onion, garlic, chicken, potatoes, tamari sauce, cumin, salt, pepper, green chile, salsa, red bell pepper, cilantro, onions, serrano peppers, garlic, olive oil, salt, pepper, cilantro, water

Taken from www.yummly.com/recipe/Beef-Green-Chile-Stew-1649764 (may not work)