Green Chile Stew

This is the state dish of New Mexico.

Makes 10 servings

Serve this stew straight from the pot at the table, and let guests help themselves. Serve with hot flour tortillas, butter, beer and/or iced tea. This dish is fiery hot.

1/4 cup olive oil, divided
2 pounds beef stew meat, cut into 1/2-inch pieces
1 pound pork stew meat, cut into 1/2-inch pieces
2 cups chopped onions
1 teaspoon granulated sugar
1 cup fresh or frozen roasted green chiles, cut into strips,
    or 3 (7 ounce) cans, drained (see note)
3 or more jalapeno peppers (to taste), seeded and minced
6 cloves garlic, minced
1 tablespoon dried oregano, crumbled
3 (10 1/2 ounce) cans double-strength beef broth, mixed with
    enough water to measure 1 quart
1 (28 ounce) can Italian-style plum tomatoes, undrained
2 pounds (about 4) yellow finn potatoes, peeled and
    cut into 1-inch chunks
2 teaspoons kosher salt, or to taste
Juice and zest of 1 lemon
Freshly ground black pepper, to taste
6 green onions with tops, minced (for garnish)
Sour cream (for garnish)

In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat.

Lay the meat out on paper towels and pat it dry. Brown the meat in batches, adding more oil as necessary, until well-browned, 7 to 10 minutes per batch. Transfer the cooked meat to a bowl. Add the remaining oil to the pan and brown the onions, sprinkling them with the sugar, then stir in the green chiles, jalapenos, garlic and oregano and cook, covered, until browned, about 5 minutes. Deglaze the pan by stirring in the beef broth a little at a time and scraping up any bits from the bottom.

Add the tomatoes and potatoes, return the meat to the pan and season with the salt. Bring the stew to a boil, cover and cook for about 1 1/2 hours, stirring from time to time, until the potatoes and meat are tender and the stew has thickened slightly.

Add lemon juice and zest. Adjust the seasonings with additional salt and the pepper and serve immediately sprinkled with the green onions and topped with a dollop of sour cream.

NOTE: If you are starting with fresh green chiles (try a mixture of long greens and poblanos), roast them at 450 degrees F until they're blackened on both sides, then pop them into a paper bag until cool. Rub off and discard the burned skin. Stem and seed them, then cut into 1/4-inch strips; set aside.

Per serving: calories: 444 (37% from protein, 28% from carbohydrate, 35% from fat); protein: 39.7 grams; total fat: 16.8 grams; saturated fat: 4.9 grams; cholesterol: 89 mg; sodium: 1,839 mg; carbohydrate: 30.8 grams; dietary fiber: 4.7 grams

Exchanges: 2 vegetable, 1 starch, 41/2 meat, 1 fat