Classic Red Chile Stew

Try spreading this on Indian Fry Bread, then folding the bread over the filling.

8 dried red New Mexican chiles
2 pounds pork or beef stew meat,
    cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
4 cups beef broth, divided

Arrange chiles on a cookie sheet and place in a 200 degree F oven for 5 minutes or until they smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Cover chiles with 2 cups of the beef broth and let sit for 20 minutes until they are softened.

Place chiles and broth in a blender and purée until smooth. Brown meat in oil and remove from the pan. Add 1 cup of the beef broth to the pan to de-glaze it. Combine all ingredients in a crockpot or large pot, bring to a boil, reduce heat, and simmer for 2 hours, or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary.

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