Cookin', Grillin' and Recipes forum
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...