Pepper Pot Stew

5 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
1 (2 1/2-lb) chicken, cut into serving pieces
1 lb lean pork or beef, cut into 1 1/2- to 2-inch cubes
2 Tbsp vegetable oil
1 large onion, coarsely chopped
3 Tbsp brown sugar
2 tsp ground cinnamon
2 tsp ground cloves
2 Tbsp vinegar

Instructions:

Cover the chicken with water, bring to a boil, reduce the heat, and simmer for 45 minutes, skimming off any foam that forms. Remove the chicken and reserve the broth. Remove the chicken meat from the bone and chop.

Brown the pork or beef in the oil. Add the onions and saute until soft. Combine all the ingredients, except the vinegar, in the broth and simmer for an hour or until the meat is very tender and the stew is thick. Stir in the vinegar and serve.

Serves 6 to 8.

From The Whole Chile Pepper Book.