Name: Green chili stew #2
Ingredients: 8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped; 2 pounds lean pork, cut into 1 1/2 inch cubes; 2 tablespoons vegetable oil; 2 large onions, chopped; 2 cloves garlic, chopped; 2 small tomatoes, peeled and chopped (optional); 1 large potato, diced (optional); 1 quart beef broth

Ingredients

8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

2 pounds lean pork, cut into 1 1/2 inch cubes

2 tablespoons vegetable oil

2 large onions, chopped

2 cloves garlic, chopped

2 small tomatoes, peeled and chopped (optional)

1 large potato, diced (optional)

1 quart beef broth

Steps

Brown the pork in the oil, then remove and drain. Add the onion and garlic to the oil and sauté until soft. Place all the ingredients in a kettle or crockpot and simmer for 2 hours, or until the meat is very tender and starts to fall apart.
Serving Suggestions: Serve as an entreé with warm flour tortillas as a side dish, or use as a basis for other dishes such as the following: place a serving of the stew on fried corn tortillas, top with poached eggs and grated cheddar cheese and serve as an entreé for s Southwestern brunch.