I started off with a recipe from the ever-reliable SimplyRecipes. I used five Hatch chiles, because Kevin had brought me a huge bunch of them from New Mexico back in January. Other than that, the only modification I made was committing the heresy of adding a pinch of sugar.
I made a big skillet of sauteed vegetables (onion, cabbage, peppers) with ground goat, flavored with cumin and oregano, and served the whole mess over polenta. I have to say, it was good.