Instructions: Dredge the meat cubes in your flour and brown well in the hot oil. When the meat is brown, throw in your onions and your garlic and saute until soft. Be careful it doesnt burn on the bottom because of the flour. Some browning is desireable for color later. At this point, I throw in the spices and mix them around the pan to release their flavor. Now you can add the tomatillos. Add the beer next. If you dont have enough liquid to cover by 2 to 3 cans, use water for the rest of the liquid. Broth of some sort would be ok, too! Add the diced green chiles, jalapenos, and chopped cilantro. Simmer at least 2 hours, being careful not to let it stick on the bottom. Add more liquid if needed.

Thats it! This chile tastes best when left for a few days before eating (as do most stews and chiles!). It freezes well and is great to take on a hunt.

Comments: Ive sat around many a campfire with my good friend Ken G. warming flour tortillas on a stick to eat with a steaming bowl of his "green chile", as he calls it. After a hard day of hunting, it sure warms your innards. We recommend a cold beer to go with this dish, and some flour tortillas rolled up to dip in it. Thats some good eatin !! Enjoy it, and some night around the campfire after some of Kens Chile, have a whiskey and toast him for some of the best green chile youve eaten!

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