Green Chile Stew
Here is a great addition to any Mexican dish. It's from my brother (RIP), a fireman from Albuquerque who did most of the cooking at the station. I really like it, and it's always been a hit at the Lodge.
“Green Chile Stew (Pork)”
One small (2 lb) pork roast, cut into 1/2 inch cubes
One can of diced tomatoes
One medium yellow onion, chopped
Potatoes, 2 or 3 medium, cubed
Green Chile, (to taste, depending on how hot they are. I will use the Hatch chilies when I have them; I buy them fresh, roast them and then freeze them. Otherwise, a couple small cans of diced green chilies will work).
One clove of garlic, chopped.
Salt and pepper to taste
Put potatoes on to boil with enough water to cover; and begin browning pork in skillet with salt,
pepper, garlic and salt.
When meat is done to a golden brown, put all ingredients into the same pot with the potatoes; simmer
until the potatoes are done.