This has chipotle chillies – dried and smoked jalapeños – at its heart. They have a wonderful rich depth and really make the stew. You can get them and the Mexican oregano from the Cool Chile Co (www.coolchile.co.uk).
Heat the oil in a large flameproof casserole and brown the meat over a high heat, in batches. Scoop out of the pan and set aside. Reduce the heat to medium. Add the onions and garlic to the pan and soften for about 10 minutes.