1 jar (16oz) Fresh Hatch Red Chile Sauce (heat of your preference)
3 pounds beef or pork in 1-inch chunks (stew meat that is pre-cut is perfect!)
3T oil (or bacon grease or butter)
salt & pepper
2T Mexican oregano
6 cloves garlic, minced
1/2 cup fire-roasted tomatoes
1c chicken or beef stock
Dry the meat with paper towels and sprinkle with salt and pepper.
Heat stockpot or dutch oven to medium-high heat with oil.
Sear chunks of meat until browned, about 5 minutes per side.
Tip! It's best to do this in batches--don't overcrowd the pan! Re-oil pan as needed per batch.
As you brown a batch, remove it from the pan and set aside.
Once meat is all browned, re-oil pan and add a chopped onion and garlic. Cook about 8 minutes, until they start to brown.
Return meat (and all those gorgeous meat juices with them!) to pan.
Pour in the remaining ingredients: 16 oz jar of Fresh Red Chile Sauce, cup of stock, 1/2 cup of tomatoes, cumin, and oregano.
Simmer on low as long as you can bear to wait--at LEAST an hour, but more like 1.5-2 hours. You can also bake it at 350F for that much time, or even pressure cook it for 30 minutes if you are in a rush!
When meat is tender, pile it on rice or tortillas and serve with any toppings you fancy: sour cream, cheese, cilantro, limes, sliced radishes, etc. ENJOY!