CALDILLO OF SMOKED BRISKET WITH GREEN CHILES

Caldillo of Smoked Brisket with Green Chiles image

Provided by Vicki Butts (lazyme)

Time 1h25m

Number Of Ingredients 9

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12 long green chiles
3 Tbsp olive oil
4 c onion, coarsely chopped
1 Tbsp dried oregano, crumbled
8 c beef broth or chicken broth, homemade or canned
2 1/2 lb boiling potatoes, peeled and cut into 1/2-inch dice
2 c canned crushed tomatoes with added puree
2 lb smoked brisket or left-over pot roast of beef, pork or lamb trimmed and cut into 1/2-inch cubes
salt, to taste

Steps:

1. In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred.
2. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool.
3. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 2 cups.
4. In a deep pot over low heat, warm the olive oil. Add the onions, cumin, and oregano, and cook, covered, stirring once or twice, for 15 minutes.
5. Add the broth, potatoes, tomatoes, and green chiles, and bring to a boil. Lower the heat and simmer, partially covered, stirring once or twice, for 30 minutes. Add the cubed brisket and continue to simmer until the potatoes and the meat are very tender and the stew is thick, about 15 minutes. Add salt to taste.