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Rach's hearty stew of potatoes, chiles and either pork or beef is brightened with fresh lime juice and charred corn tortillas served on the side.
Heat a large Dutch oven over medium-high to high heat. Season meat with salt and pepper and dredge with flour, then brown meat in oil in 2 batches and remove to plate. Reduce heat a bit, add butter, and when it foams, add onions and garlic and season with salt, pepper, cumin, coriander and oregano, partially cover and soften, add stock and chilies. Bring to boil, then add potatoes and meat and reduce heat to simmer, cover and cook 1 hour or until meat is tender. Add juice of 1 lime and serve with charred tortillas.