Doc Martin's Aware-Winning Green Chile

Source: A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West, p. 33, by John D. Feinberg, ISBN 0-923280-01-4

Ingredients:
7 tablespoons butter, unsalted
1/4 cup + 2 tablespoons flour
1 tablespoon oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound chuck roast, cut in 1/2 inch cubes
1 large onion, finely chopped
3 garlic cloves, minced
1/3 cup Coriander, fresh, chopped (Cilantro!)
1 tablespoon parsley, fresh, chopped
2 teaspoons tabasco
1 teaspoon oregano, dired, crumbled
2 teaspoons ground cumin
1/2 teaspoon black pepper
3 cups chicken or beef stock
12 ounces Mexican light beer
2 pounds green chiles, seeded, diced, peeled
1 tomato, diced

In a small heavy skillet, cook 4 tablespoons of butter and 1/4 cup of flour over moderately low heat, stirring for 3 minutes and reserve this roux.

In a heavy kettle, heat the oil over moderate heat until it is hot, but not smoking, add the meats, stirring to break up lumps. Cook until meat is no longer pink and transfer with slotted spoon to a bowl. In remaing fat, plus 3 tablespoons butter, cook the onion and garlic over moderate low heat, stirring until onion is soft, add the coriander, parsley, tabasco, oregano, cumin, and black pepper. Add remaining 2 tablespoons flour and cook, stirring, for 3 minutes. Add meat, broth, beer, chiles, and tomato. Bring to a boil, stirring. Stir in reserved roux, stirring until well mixed. Simmer the chile, stirring occasionally, about 1 hour.

The chile improves if made one day ahead, allowed to cool completely, uncovered, kept covered and chilled, and reheated.

Serve the chile topped with freshly grated, sharp cheddar and monterey jack cheeses, chopped lettuce and chopped tomatoes and serve sopapillas seperately.

Makes four to six servings.