1. Place chilies in a 10-by-15-inch pan. 2. Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes. 3. (I do this on a burner) Then I put them in a plastic bag for about 10 minutes. 4. Peel and discard peels, stems, seeds, and viens. 5. Cut chilies into about 1/2 inch pieces. 6. Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces. 7. In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes. 8. Add chilies, remaining broth, 2 cups water and oregano. 9. Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork. 10. about 1 hour. 11. Stir in corn. 12. In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils. 13. Pour stew into a 3-quart cassrole (about 9x13 inch). 14. Preheat oven to 400 degrees. 15. Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions. 16. In another bowl, beat egg to blend; mix in buttermilk. 17. Add egg to cornmeal mixture and stir just stir until evenly moistened. 18. Drop 1/4- cup portions evenly over stew. 19. Bake about 20 minutes, until dumplings are firm and lightly browned. 20. Spoon portions into bowls, add salt to taste. 21. NOTE; May be assembled thruogh step 9, up to 1 day ahead. 22. Chill airtight. ---------------------------------------------------------------------------
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