Start by prepping your ingredients. Chop the potatoes into cubes, mince the garlic, and cut your meat into bite-sized pieces. This sets you up for an easier cooking process. Your future self will thank you.

In a large pot, heat a drizzle of cooking oil over medium heat. Once shimmering, add the cubed meat. Brown it on all sides for about 5 to 7 minutes. This step helps build a deeper flavor base for your stew.

Once your meat is browned, add the minced garlic and stir for one minute. Next, sprinkle the flour over the meat, stirring continuously to coat evenly. This will help thicken your stew later on.

Slowly pour in the chicken stock, carefully scraping up any brown bits from the bottom of the pot. These bits are packed with flavor and should not go to waste. Afterward, add in the crushed tomatoes.

Stir in the chopped potatoes and thawed green chiles along with a pinch of salt, the Kitchen Bouquet, and smoked paprika. Bring everything to a slow boil, then reduce the heat to low.

Allow your stew to simmer covered for about 1 to 1.5 hours. Stir occasionally to ensure nothing sticks to the bottom. The meat should become tender, and flavors will meld beautifully.

Once your stew is ready, taste and adjust seasonings as necessary. Just before serving, stir in the fresh cilantro. This adds a nice freshness to the rich stew.

Ladle the stew into bowls, and if you like, top with grated cheese. Serve alongside warm corn tortillas or crusty sourdough bread for dipping.