Chile Colorado

Season the meat generously with kosher salt and black pepper, then dredge each piece lightly in flour, shaking off any excess.

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, then sear the floured meat in batches until deeply browned on all sides. Transfer the seared meat to a plate and set aside.

Reduce the heat to medium and add the diced yellow onion to the same pot, scraping up any browned bits from the bottom. Cook, stirring occasionally, until the onion is softened and translucent.

Return the seared meat to the pot and pour in enough water to just cover the contents. Stir to combine everything evenly.

Bring the stew to a boil over high heat, then reduce the heat to low, cover, and simmer gently until the meat is very tender and the sauce has thickened to a rich, hearty consistency.

Taste the stew and adjust seasoning with additional kosher salt and black pepper as needed before serving.