4 medium potatoes (optional)
4 medium zucchini (optional)
12 large green chiles, roasted, peeled and cut in pieces
or 1 7-ounce container frozen chopped green chile
or 2 4-ounce cans chopped green chile
1 teaspoon garlic salt
1 teaspoon salt
6-7 cups water
Cut the meat up into very small pieces—about 2-inch cubes—and brown in a little oil in a large, deep heavy pan. Add the onions. Peel and dice the potatoes and brown them with the meat. (Rosella does not flour the meat because it makes the stew too thick for her family’s taste.) When the meat and onion and potatoes (if used) have been browned, drain off any excess fat. Add the zucchini, if used, the chiles, garlic salt, salt and water. Bring to a boil and simmer for at least a half hour. Ladle into bowls and serve with homemade bread. The stew should be eaten with a spoon, like a hearty soup. Serves 6.