Heat oil in
an 8-quart Dutch oven or stockpot, add the onion and garlic and cook over low
heat for about five minutes. Raise the heat slightly and add the cumin and
black pepper. Stir continually and cook until the onions become slightly
browned. Add oregano, potatoes, green chiles, the optional jalapenos, chicken
broth, and the bite-sized pieces of meat. Bring to a boil; lower the heat and
simmer (covered) for about 45 minutes.
point, you can refrigerate the whole pot of stew; the following day, remove the
top layer of fat. The flavors blend nicely over a day or two. (This also freezes
very well and is easily thawed for quick meals.)
Serve hot in
bowls with fresh flour tortillas, and dollops of sour cream, or top with
shredded Monterey jack cheese.
(This is an
adaptation of a recipe found in The Feast of Santa Fe
by Huntley Dent.)