Chilean Stew

For the Chilean stew, cut the meat into cubes of about 1 cm. Peel the onion and cut into small cubes. Peel the garlic as well.

In a large saucepan, heat the lard and fry the meat cubes in batches over high heat, then remove and set aside.

In the remaining fat, fry the onion cubes until golden brown. Next, squeeze and add the garlic and fry briefly.

Return the meat to the saucepan. Season with pepper, salt, cumin and oregano.

Sprinkle the chili peppers on top. Pour in chicken soup. Simmer the meat gently with the lid closed at a low temperature for 1 hour.

Hard boil the eggs, then drain and quench when cool. Preheat the broiler of the oven or possibly an electric grill on the highest setting.

Cut the bell pepper in half, remove the stalk, and place the bell pepper halves under the broiler until the skin darkens and blisters.

Remove and cover briefly with a wet kitchen towel. Remove the skin and cut the pod halves into thin strips.

Peel the carrots and cut into slices about 1/2 inch thick. Clean and rinse the bean pods.

Blanch (scald) the tomatoes with boiling hot water, skin, seed and cut into small cubes.

Rinse the corn on the cob and cut into pieces about 3 cm wide.

Peel and quarter the potatoes.

Mix carrots, potatoes, beans, tomatoes and m

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