1. Roast and peel the chiles, tear into strips and set aside. Removal of seeds and veins is optional in this recipe. If canned chiles are used, rinse and tear into strips. 2. Cover meat with cold water, bring to a boil, cover and reduce to simmer, cooking 1 hour. Allow meat to cool in its own broth until easy to handle. Trim fat from meat. 3. Over medium-low heat, render remaining fat from meat and allow meat to brown. Remove meat and drippings from pot. 4. Measure out 2 tablespoons drippings. Saute onion and garlic in drippings and allow onion to cook soft. Stir in the cumin and oregano. Add the tomatoes and chile strips and allow tomatoes to cook soft. Add meat, salt and pepper. 5. Cover and cook 10 minutes over medium-high heat. Lower to medium-low, uncover and cook an additional 20 minutes. Garnish with sour cream. Variation: This stew is also made using tomatillos rather than red tomatoes. Replace the 3 large tomatoes with 2 cans (10 oz. each) tomatillos, drained, or 1 pound fresh tomatillos, cooked and drained. Source: Adventures in Mexican Cooking (Ortho Books, 1978, ISBN-O-917102-71-1). Note: Once, I thought I lost this book. I was un- consolable!! Found it under a cupboard when I moved. Yippee! Just the pictures are worth the owning. Recipe by: Adventures in Mexican Cooking (Ortho) Posted to MC-Recipe Digest V1 #1049 by badams on Jan 28, 1998