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1
Place chilies in a 10-by-15-inch pan.
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2
Broil 4 to 6 inches from heat, turning as needed until blackened on all sides, about 15 minutes.
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3
(I do this on a burner) Then I put them in a plastic bag for about 10 minutes.
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4
Peel and discard peels, stems, seeds, and viens.
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5
Cut chilies into about 1/2 inch pieces.
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6
Meanwhile, rinse meat and pat dry, cut into 1/2-by 1-inch pieces.
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7
In a 5 to 6 quart pan over high heat, stir meat, onions, garlic, tomato paste and 1/2 cup broth until liquid evaporates and meat and onions are browned, about 25 minutes.
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8
Add chilies, remaining broth, 2 cups water and oregano.
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9
Bring to a boil; cover, reduce heat, and simmer until meat is very tender when pierced with a fork.
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10
about 1 hour.
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11
Stir in corn.
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12
In a bowl, blend cornstarch and 1/2 cup water until smooth, add to pan and stir over high heat uitil mixture boils.
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13
Pour stew into a 3-quart cassrole (about 9x13 inch).
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14
Preheat oven to 400 degrees.
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15
Dumplings; In a bowl, combine cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and green onions.
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16
In another bowl, beat egg to blend; mix in buttermilk.
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17
Add egg to cornmeal mixture and stir just stir until evenly moistened.
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18
Drop 1/4- cup portions evenly over stew.
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19
Bake about 20 minutes, until dumplings are firm and lightly browned.
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20
Spoon portions into bowls, add salt to taste.
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21
NOTE; May be assembled thruogh step 9, up to 1 day ahead.
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22
Chill airtight.
