Green Chile Potato Stew

Green Chile Potato Stew Serves 8 3 tablespoons vegetable oil 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes 1 1/2 cups diced onion 1 tablespoon minced garlic 6 cups chicken or beef broth 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes 2 to 3 teaspoons salt, to taste 3 cups roasted, peeled, chopped Pueblo green chiles Heat the oil in a 6-quart pot over high heat and brown the meat. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. Stir, serve and top with cheese. A warm tortilla on the side is a must!