Red Chile and Potato Stew

1 Tbsp. canola oil
1/2 lb. lean stew meat
3 small potatoes, cubed
1/4 medium onion, diced
1 jar Hatch Chile Colorado
2 cloves garlic, minced
1 cup chicken stock
1/2 tsp. salt

Heat oil in a Dutch oven.
Add meat and brown over medium heat until charred on all sides.
Add potatoes and onion. Brown for about 4 more minutes. Stirring occasionally.
Add chile Colorado and simmer 15 minutes.
Stir in garlic, chicken stock and salt. Bring to a boil.
Lower heat. Cover and simmer 20 minutes.

Click here for Hatch Chile Colorado