Caldillo (Mexican Stew) - cooking recipe

Ingredients

3 lb. of chuck or stew meat
2 cans tomatoes, chopped
1 Tbsp. salt
4 cloves garlic, crushed
12 green chiles, cut in strips
1 8-oz. can tomato sauce
2 tsp. chili powder
2 lb. potatoes, cubed
2 Tbsp. bacon fat
2 tsp. cumin
1 tsp. oregano
1 can beef broth
4 medium onions, chopped
2 tsp. pepper
1 can chicken broth

Preparation

Saute beef and onions in bacon fat.
Add all other ingredients, except potatoes.
Simmer until beef is tender, about 2 1/2 to 3 hours.
Add potatoes during last 30 minutes.
(Freezes well.)