Frank's Recipes! Green Chile Stew

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Green Chile Stew

6 - 8 fresh long green chiles, roasted, peeled, seeds removed and cut into coarse chunks (note 1)
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 tsp mexican oregano
1 tsp cumin (toasted and mortar and pestle)
1 lb lean pork, cut into 1 inch cubes
Juice of 1/2 lime
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste (see note 2)
1 tblsp olive oil
1 potato, cubed

Heat Dutch oven or medium saucepan over high. Sauté onion, garlic, oregano and cumin until onion is clear. Add green chiles, sauté and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix.

Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Add the potatoes. Stir well, reduce the heat to a simmer, cover and simmer. Check occasionally to make sure the stuff isn't scorching on the bottom.

I let mine simmer for about an hour or so, then add hot chiles. The lime juice goes in at the end. Lime helps marry the flavors. The starch from the potatoes helps thicken the sauce a bit.

Note 1)
You'll want fresh chiles for this. THE CANNED CHILES WON'T DO (too sour). I don't know where you are, but the best green chiles are the new mexican green. Anaheims will do if you can't find the new mex. I've even used poblanos and no one griped.

Note 2)
The green chiles are mild so you may want to heat things up with serranos or jalapenos. Chipotles are good too.