Zubereitung

1. 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.

2. 2

   Add garlic stir, return the meat to dutch oven along w/all juices that have accumulated.

3. 3

   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.

4. 4

   Add green chile, tomatillo salsa and bell pepper cook 25 more minutes.

5. 5

   Add cilantro and serve.Top with fresh onion, fresh cilantro, dallop of sour cream & crunchy tortilla chips

6. 6

   Steps for Salsa

7. 7

   Place first 4 ingredients on baking sheet toss with oil, salt and pepper. Broil till all sides are slightly charred.In a sauce pan add water and cilantro, bring to boil.

8. 8

   Add broiled ingredients to sauce pan (oil too) and puree or chunk with emulsifier.