This recipe for Green Chili Stew was given to me years ago by an elderly family friend who lives in New Mexico. It has been a favorite on cold wintry days ever since. Traditionally, green chili stew can be made with either chunked or ground beef or lamb; she used ground beef, and I have tended to do the same. Her recipe was one of those that good cooks offer up so easily, without exact proportions, so you can (and must) feel free to adjust to your taste and needs.
Chop and saute white onion.
Add chunked or ground beef or lamb and saute until meat is lightly browned, stirring as needed.
Add chopped green chilis (I use canned green chilis), amount estimated to taste.
Add cumin, oregano, salt, and pepper to taste. Stir well.
Add enough water to cover.
Cook until meat is tender.
Add chopped white potatoes.
Cook another forty-five minutes or so, stirring frequently and being careful not to burn.
Adjust seasonings to taste.