Ingredients
2 pounds steak, cut across the grain into 1/4 inch thick strips
2 teaspoons Extra Virgin Olive Oil
1 tablespoon White Distilled Vinegar
1 tablespoons All-Purpose Flour
2 teaspoons Garlic Powder
1 teaspoon ground Cumin
1/2 teaspoon ground Black Pepper
2-3 teaspoons Chile Powder
1 quart Beef Stock or Broth
1 large Yellow Onion chopped
1 can Diced Tomatoes
2 7-ounce cans diced chilies
3 large Russet Potatoes peeled and cut into bite-size cubes
Directions
In a small mixing bowl, combine the 2 teaspoons garlic powder, 1 teaspoon ground cumin, 1/2 teaspoon pepper and 1 tablespoon flour. Set aside.
In a large mixing bowl pour in 1 tablespoon vinegar. Place steak strips in the bowl and massage the vinegar into the steak with your hands.
Powder bowl of flour and spices into the steak and massage the dry mixture into the steak until none remains to be incorporated.
Heat a Dutch oven or stock pot with the olive oil over Medium-High temperature.
Place the steak into the pot and brown lightly (5-7 minutes approximately).
Add the remaining ingredients into the pot: 2-3 teaspoons chili powder, 1 quart beef stock, 1 chopped onion, 1 can diced tomatoes and their liquid, 2 7-oz cans green chili strips and 3 cubed potatoes.
Bring to a low boil.
Lower temperature to low and allow to simmer for 1-2 hours until potatoes are soft and meat is fully cooked.
Serve & enjoy!
Recipe idea from Boulder Locavore