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Green Chile Chicken Stew

2 T lard or bacon fat
1 cup chopped onion
3 garlic cloves, minced
1 1/2 cups parched, peeled and chopped chilies
3 T flour
1 T jalapeno pickle juice
3 cups chicken stock
1 t cumin seeds, toasted and ground
1 t salt or to taste
Fresh ground pepper to taste
1 t Mexican oregano
2 large red potatoes, diced into 1 inch squares
1 1/2 cups poached chicken meat (legs, thighs, breasts or combo of)

Sauté onion in lard until soft and translucent.
Add garlic and allow to brown slightly. Stir in parched chilies.
Sprinkle flour over onion mixture, stir in and let brown slightly.
Stir in pickle juice, stock, cumin, salt, pepper, oregano and potatoes.
Reduce heat to simmer and cook about 10 minutes or until potatoes are almost tender. Stir in chicken.
Pour stew into buttered casserole dish and top with cheddar biscuits.
Bake at 450º for 20 minutes or until biscuits are nicely browned.

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