This is based on the recipe on the back of a can of Las Palmas Red Chile Sauce.
2 T oil
3 pounds chuck roast, cut into 1" cubes
1 very large yellow onion, cut into 1" cubes
5 cloves garlic, thinly sliced
1 (28 oz) can tomato puree (or tomato sauce + 1/2 sm can paste)
1 (28 oz) can Las Palmas Red Chile Sauce
1 (4.5 oz) can WHOLE green chiles, chopped - save juice
1 to 1 1/2 T Mexican oregano, crushed
1 t ground cumin
salt (maybe 1/2 to 1 t)
6 small, yellow potatoes, thickly sliced (peel on)
Brown meat in batches. Remove and add onions. Cook until starting to soften.
Add garlic, cook 3 minutes. Add everything else except potatoes.
Bring to a boil, then cover and reduce heat to LOW.
Simmer, covered, for 2 hours. Add potatoes and simmer, covered, for another hour.
Serve with grated cheddar and tortillas.
The Johnson Family Cookbook