Name: Green Chile Stew
Ingredients: 3 pound pork roast (shoulder, butt or well-marbled loin); 2 tablespoon corn (or vegetable) oil; 4 medium onions, chopped; 2 large cloves garlic, minced; 6 can (24 ounces) green chiles, chopped; 2-1/2 cups beef broth (canned or homemade); 2 cup water + 1/2 cup to deglaze roasting pan; 1 tablespoon pure ground New Mexico red chile; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt and freshly ground black pepper, to taste

Green Chile Stew

Ingredients

3 pounds pork roast (shoulder, butt or well-marbled loin)
2 tablespoons corn (or vegetable) oil
4 medium onions, chopped
2 large cloves garlic, minced
6 cans (24 ounces) green chiles, chopped
2-1/2 cups beef broth (canned or homemade)
2 cups water + 1/2 cup to deglaze roasting pan
1 tablespoon pure ground New Mexico red chile
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste

Instructions

Serves 6-8. About 5 hours before serving: Place pork in pan and roast at 300 degrees F for about 4 hours, until it shreds easily and meat thermometer reads 170 degrees F. 1-2 hours later: Heat oil in large, heavy, covered kettle and gently saute onions until softened. Add garlic, and stir. Add green chiles, beef broth, water and seasonings. Bring to a boil, and then gently simmer, covered, for about 2 hours, stirring constantly. When pork is tender, shred into large bite-sized chunks, and add to the stew. Pour off the drippings from the roasting pan, and deglaze the pan with 1/2 cup water, adding this glaze to the stew. (If you wish to add potatoes, and/or tomatoes, as noted above, do so now.) Simmer for another hour or so.