Green Chile and Lamb Stew

Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.

Heat oil in a heavy large Dutch oven over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pot and cook until brown on all sides, about 10 minutes. Add onions, garlic and oregano. Saute until onions are translucent, about 10 minutes. Add potatoes and enough water to cover. Bring to boil. Reduce heat to medium. Cover and simmer until meat is almost tender, about 1 hour. Add roasted chiles. Simmer uncovered until lamb is very tender, about 45 minutes longer. Season stew to taste with salt and pepper.

DO-AHEAD TIP: Stew can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.