Don Fernando'S Green Chile Stew - cooking recipe

Ingredients

1/2 lb ground chuck
1/2 lb ground pork
1/2 lb boneless sirloin, cubed
4 cups chicken broth
1/2 cup mexican beer (not dark)
2 lbs poblano peppers, roasted, peeled, and chopped
1 tomatoes, chopped
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
1/2 cup fresh cilantro, chopped
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons oregano
2 1/2 teaspoons cumin
1/8 cup fresh parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
1 1/2 tablespoons flour
2 tablespoons butter
1 1/2 tablespoons flour

Preparation

In a medium skillet cook the ground chuck, ground pork, and cubed sirloin until it is done. Remove meat with a slotted spoon and place in a heavy, large soup pot.
Add the chicken broth, beer, poblano peppers, and tomato. Bring to a boil, lower heat and reduce to a simmer.
In another skillet add 2 tablespoons butter and heat over medium heat till melted. Add the onions, garlic and cilantro. Saute for 3 to 5 minutes or until onions are softened.
Add the tobasco, oregano, cumin, parsley, salt, pepper and the first 1-1/2 tablespoons of flour. Stir constantly and cook for 3 minutes. Add this mixture to the soup pot and mix well.
Bring the soup to a boil again and then reduce the heat to low. Simmer the soup for 2 hours stirring occasionally.
In a small bowl place the other 2 tablespoons of butter and the other 1-1/2 tablespoons of flour and knead them together.
While stirring constantly, add tiny bits of the butter and flour mixture to the soup. Simmer the soup for 15 minutes more.