New Mexico Green Chili Stew

INGREDIENTS

Nutrition

• 12 -15 

  hatch green chilies (if not available anaheim will work too)
• 2 

  lbs pork shoulder
• 2 

  tablespoons vegetable oil
• 1⁄2

  cup  onion, finely chopped 
• 2 

    minced garlic cloves
• 1 -2 

  jalapeno, diced (only necessary if using anaheim chiles)
• 6 

  cups  chicken broth
• 6 

  ounces  beer (optional)
• 1⁄2

  teaspoon  oregano
• 1 

  teaspoon  salt
• 1 

  teaspoon  pepper
• 3 

    bay leaves
• 1⁄2

  teaspoon  cumin
• 1

  (10 ounce) can  diced tomatoes
• 3 

  large  potatoes, diced 1/2-inch 
• 2 

  tablespoons  butter
• 2 

  tablespoons  flour

DIRECTIONS

• Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
• Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
• While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
• add jalepeno, broth, half a can of beer, spices.bring to a simmer.
• let simmer for 1 hour.
• Peel skin from chiles, chop and add to the pot (including the seeds).
• Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
• Simmer until potatoes are done.
• melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

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