Cut all meats into bite-sized pieces and brown in drippings or oil. Add onion and garlic, and cook until the onion is limp but not brown. Add flour and stir until it is blended in. Add rest of ingredients and cook until meat is tender, about two hours over a low to medium heat. Serves 8 to 10.
This is pretty typical New Mexican fare and you should feel free to play with the spices, so long as you remember that this recipe derives its flavor from the green chiles themselves and, if done properly, that flavor should come through nicely, supported by the flavor of the meats.
The thickness of this stew comes from the amount of flour you use, so you can vary that to suit your personal taste. Remember that flour (as well as cornstarch and other common thickeners) works because the starch molecules cross-link with one another when they are heated during the cooking process. If the chile looks too thin after about an hour, you can add a little more flour by first disolving it in some cold water to make a white liquid which you can then trickle into the hot broth while stirring. Then be sure to allow enough for it to thicken as the stew "cooks down".
While you probably can cook an egg directly in the very hot chile broth, you might be safer poaching the egg in a separte pan filled with simmering salted water, then removing the egg with a slotted spoon and sliding it gently into the bowls of chile just before serving.
Origin: Lynn Nusom's fine cookbooks, "The New MexicoCookbook"
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