1 1/2 lbs. beef, cut into chunks for stewing
2 to 3 tbsp. oil
1 sm. onion, chopped
1 or 2 cloves garlic
1/2 tsp. comino
1/4 tsp. black pepper
Pinch of oregano
4 med. potatoes, peeled and cut up (can use more)
8 whole canned green chilies (2 small cans)
5 c. chicken broth
2 tsp. chopped jalapenos (optional)
Garnish: chopped cilantro, sour cream, or shredded Monterey Jack cheese

Heat oil in a 3 quart saucepan, add meat and brown. Add onion and garlic and cook over low heat for 5 minutes, covered. Uncover pan, raise heat to medium and stir in comino and pepper. Stir 2 to 3 minutes until onions start to brown. Add oregano, green chilies (optional jalapenos) and chicken broth.

Bring to a boil, cover and simmer slowly for two hours. Add potatoes and continue simmering for 40 minutes. Do not boil. Serve with garnishes.