INGREDIENTS
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3 tablespoons vegetable oil
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1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
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1 1/2 cups diced onion
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1 tablespoon minced garlic
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6 cups chicken or beef broth
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1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
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2 to 3 teaspoons salt, to taste
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3 cups roasted, peeled, chopped Pueblo green chiles