“In 'Braises and Stews' by Tori Ritchie”
2hrs 10mins

Ingredients Nutrition


  1. Place chiles in a 1-cup measure and cover with boiling water; set aside to soften.
  2. Cut the meat into 1-inch pieces, rinse, and pat dry with paper towels.
  3. Sprinkle with salt.
  4. Coat the bottom of a 5-to7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
  5. When oil shimmers, add enough meat to cover bottom in 1 layer.
  6. Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
  7. Turn and brown on the other side, about 5 minutes more.
  8. Transfer meat to a plate and continue with remaining meat, adding more oil to pot in between batches as needed.
  9. When last batch of meat has been removed, add onion to pot, season with a little more salt, and cook, stirring, until starting to color, about 5 minutes.
  10. Pour in beer and bring to a boil, stirring to release browned bits, then reduce heat to a simmer.
  11. Lift chiles out of soaking liquid (do not discard liquid) and pull off stems.
  12. Split open chiles and rinse under running water to remove seeds.
  13. Place the chiles, tomato, garlic, and half the reserved soaking liquid in a blender and puree; add remaining soaking liquid and blend again.
  14. Pour mixture into pot; add meat and any accumulated juices and bring to a boil.
  15. Cover pot, reduce heat, and simmer 1 hour.
  16. Add yam, nestling into liquid, then cover pot again, and continue to simmer until meat and potato are tender and liquid is thickened, about 30 minutes more.
  17. Remove from heat and let stand 5-10 minutes before serving, to settle flavors.
  18. Spoon into bowls and garnish with radishes, sour cream, and green onions as desired.

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