In a large, heavy saucepan, heat the rendered bacon fat or vegetable oil over medium heat. Sweat the onions in it for about 5 minutes until soft and brown the meat on all sides. Dust with flour, turn up the heat and stir throughout to brown the meat and turn the onions golden. Fold in the cumin, garlic and chilies. gradually pour in the boiling clear soup, also stirring constantly. Season with salt and pepper, reduce heat and simmer gently without lid for 1 1/2-2 hours until meat is cooked and tender. Serve with hot tortillas.
“Extended” as adulterated, so actually only meat and New Mexico green chilies are used. With hot tortillas, chile verde makes a main dish. It can also be used as a filling for burros and chimichangas or as a sauce for enchiladas and chiles rellenos.
(*) New Mexico green, New Mexico red: The New Mexico green chile pepper is medium green, about 18 cm long and 4 cm wide. It is often confused with the Anaheim, but the New Mexico green is hotter and has a more mellow, earthy flavor. It is most often used roasted in green chili sauces, stews, rellenos and salsas. The fresh New Mexico red is the mature version of the New Mexico green. Like the unripe green pod, the New Mexico red is also mostly roasted and used in the preparation of sauces, rellenos and salsas.
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