Name: Roasted Green Chile Stew
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Boneless pork shoulder, cubed - 1 pound; Garlic, chopped - 4 cloves; Onion, chopped - 1 large; Ground cumin - 1 teaspoon; Dried Mexican oregano - 1 teaspoon; Roasted Anaheim or New Mexico chiles - 2 pounds; Serrano chile peppers, diced - 4; Russet potatoes, peeled and cubed - 1 large; Roma (plum) tomatoes, chopped - 3; Vegetable broth - 1 (14.5 ounce) can; Salt to taste - 1 (14.5 ounce) can

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Ingredients for - Roasted Green Chile Stew

1. Olive oil - 1 tablespoon

2. Boneless pork shoulder, cubed - 1 pound

3. Garlic, chopped - 4 cloves

4. Onion, chopped - 1 large

5. Ground cumin - 1 teaspoon

6. Dried Mexican oregano - 1 teaspoon

7. Roasted Anaheim or New Mexico chiles - 2 pounds

8. Serrano chile peppers, diced - 4

9. Russet potatoes, peeled and cubed - 1 large

10. Roma (plum) tomatoes, chopped - 3

11. Vegetable broth - 1 (14.5 ounce) can

12. Salt to taste - 1 (14.5 ounce) can

How to cook deliciously - Roasted Green Chile Stew

1. Stage

Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.

2. Stage

Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.

3. Stage

Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.