In a small bowl, combine the spice mix ingredients; set aside. In a large skillet, heat 1 tablespoon of the olive oil. Add the cubed meat and brown. Sprinkle the meat with granulated garlic while browning. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic and green chiles. Cook until tender. Add the browned meat to the stock pot. Add the broths and tomato sauce to the pot. Add 2/3 of the spice mix and stir. Cover and simmer 2 hours. Add the remaining spice mix and simmer 1 more hour or until meat is tender. Add salt to taste.
Makes about 3 quarts.
Cook's note: Chimayo chile powder comes from northern New Mexico peppers that are milder and sweeter in flavor. It's not available here; check mail-order sources.
Makes about 3 quarts.
Cook's note: Chimayo chile powder comes from northern New Mexico peppers that are milder and sweeter in flavor. It's not available here; check mail-order sources.
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