Mike's Green Chile Stew Recipe
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Mike Hall

Ingredients:

  1 plastic container (14 oz.?) of frozen chopped green chile (Bueno or
    similar) [Alternately, you can use canned green chile or fresh green
    chiles that have been roasted and peeled. The frozen variety is the
    best compromise between ease of use and good taste, in my opinion.
    You can use mild for easy eating or hot for a good burn. You can
    double the amount of chile if desired.]
  4 medium to large potatoes, cut into 3/4-in cubes, leaving the skin
    on for a rustic effect
  1 medium potato, grated, for thickening the stew
  1 large onion, chopped into large pieces
  2-3 cloves garlic, minced finely
  1 3-lb pork loin roast [do not use pork butt roast, it's too fatty]
  1 light to amber beer [stouts and porters discouraged]
  2 cups chicken or beef stock, or another beer
  Liberal amount of salt (1 teaspoon?)
  1/2 teaspoon each of marjoram, cumin, chile powder, oregano 
    [I just look at the spice rack and see what looks good. Every batch
    is a little different.]
  
Procedure:

  Put half of the potatoes, onions and garlic into a large (1.5 to 2
  gallon) pot. Place the whole pork loin on top and then add the rest of
  the veggies. Add the salt and spices. Pour the liquids (beer and
  stock) over the roast. Put on low heat and cover. Cook for two hours,
  stirring from time to time. Add the green chile, then cook for another
  hour. By this time, the pork loin should be falling apart, and it
  should be pulled apart with your stirring spoon. If it's not falling
  apart, cut it into large hunks with a knife, while it's still in the
  stew. Cooking time ends when you think it's ready. Feel free to be 
  adventurous and change this recipe to suit your tastes.

  This makes about 8 servings, depending on the size of the ingredients
  and the hunger of the people involved. Can be served with cheddar or
  jack cheese. Sour cream can be added (at serving) if it comes out too
  picante.