Red Chile Stew from Georgia Perez of Nambe Pueblo 1/2 cup red chile powder 2 lb. round rump roast, cubed with fat removed 1 crushed garlic clove 2 t. flour Cook meat in pot with 8 cups of water, until tender. Remove form heat and cool. Skim fat off top of broth. In separate bowl, combine chile powder and flour with enough water to make a paste. Add to meat along with garlic and salt, to taste. If needed, add more water. At this point, add additional vegetables if desired. Bring to a simmer and cook for one hour to enhance the flavor of the chile.