Carne con Chile Colorado (Beef and Red Chili Stew)

Steps

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1. 1
   Set the burner to medium-high heat and allow the pork lard or oil to melt and become hot.
   ▶ ≈0:20
2. 2
   Add the beef chunks to the hot pan without moving them, allowing them to sear for 8 to 10 minutes until golden. Add extra time if needed for a weaker burner.
   ▶ ≈0:27
3. 3
   Mix all ingredients together, add salt and mix again. Stir in the chili powder and continue cooking for 2 minutes, allowing the powder to thicken the sauce and deepen in flavor.
   ▶ ≈0:43
4. 4
   Add the chopped garlic and onion, pour in water, add chicken bouillon, ground cumin, and black pepper to taste. Mix thoroughly to ensure all seasonings are well combined.
   ▶ ≈1:26
5. 5
   Add the potatoes that have been cut into larger chunks. Bring the pot to a boil over medium to medium-high heat.
   ▶ ≈1:56
6. 6
   Reduce heat to medium and continue cooking uncovered for 15 to 20 minutes until the potatoes are tender.
   ▶ ≈2:08
7. 7
   Stir in the Mexican oregano with a gentle hand to avoid breaking up the soft potatoes. The dish is now ready to serve.
   ▶ ≈2:21