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Preheat oven to 275 degrees. Heat the Le Creuset over medium high heat. Season the meat with salt, pepper and garlic powder. Add enough olive oil to cover the bottom of the pan, and sear the meat on all sides. Remove the meat, lower the heat to medium and add onions. Fry the onions until transluscent and a bit soft, reduce heat to low. Add garlic, cook one minute, then add tomatoes and green chile. Cook 5 minutes. Add coriander, oregano and cumin along with 1/4 cup of cilantro. Add chicken broth if the sauce is very thick, but remember it should NOT be soupy. Return the meat to the pan, spoon sauce over the meat, cover and put in the oven. Reduce heat to 250 degrees
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry