How to make carne guisada (tex mex style)

This is a simple traditional stew type dish, that is wonderful on a cold day, or just about any day for that matter...

Instructions

Difficulty: Easy

Things You’ll Need:

• 2# beef or pork
• 1 large potato
• 4 large Poblano or Anaheim peppers(or both)
• 1-2 large jalapenos
• 1 large white onion
• fresh cumin, garlic, a bay leaf, and salt to taste

1. Cube your beef or pork(I prefer pork) approx 1" or smaller. Brown in a large skillet over medium heat with half a diced white onion, garlic, and cumin. A little red wine or cooking sherry also lends a nice flavor. Don't drain the fat. This ain't Jenny Craig, it's delicious. After initial browning, reduce to low heat, and cook until the au jus in the skillet thickens and glazes the meat. This smells wonderful.
2. In another skillet, or after cleaning the first one, and setting your meat aside. Slice the peppers on the bias, and toast the strips in the skillet over high heat. The skin will turn black, this is OK. Peel the skins off and dice the peppers in with the diced onion, diced potatoe, and diced jalapeno. Add garlic, cumin, bay leaf, and salt to taste.
3. Combine all ingredients in a slow cooker or large cook pot. Simmer covered over low heat stirring occasionally for 2 hours, or more. The longer the better, simmer at least until the meat is very tender. Remove the bay leaf before serving or storing. Serve in generous portions with tortillas, or cornbread. Better yet, over cornbread!!

Tips & Warnings

• This dish actually tastes better refrigerated overnight and re-heated.
• It's fun to play with the recipe, and try different combinations of peppers.
• Some people like a little cilantro, and lime with this dish.
• Eliminate the jalapenos if you don't like it hot. Although in my opinion it isn't nearly as tasty.
• You can add a little stock or broth if you want it soupier, or uncover towards the end of simmering for a drier consistency, and use it for burrito filling.
• Cumin is a strong spice, buy it fresh, and use sparingly at first, until you're familiar with it.