Add your green chile to the stew along with the diced jalapeno and cilantro 10 minutes before the 45 minutes is up (at the 35 minute mark).
Tips and Tricks
*If purchasing raw chiles you will need approximately 2 lbs to make 2 cups of roasted chiles
*If you don’t have beef broth on hand, chicken or vegetable broth will work fine, I just like the rich flavor the beef broth adds. If for some reason there isn’t enough liquid near the final stages of cooking add some water or more broth.
*If you don’t have chile to roast you can buy the canned green chile, or look for frozen in the freezer section of your grocery store!
Also, if you don’t want the stew to be too spicy, scrape out the seeds after roasting the chile and out of the jalapeno.