Green Chile Stew
3 pounds pork roast (shoulder, butt or well-marbled loin)
2 tablespoons corn (or vegetable) oil
4 medium onions, chopped
2 large cloves garlic, minced
6 cans (24 ounces) green chiles, chopped
2-1/2 cups beef broth (canned or homemade)
2 cups water + 1/2 cup to deglaze roasting pan
1 tablespoon pure ground New Mexico red chile
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
About 5 hours before serving: Place pork in pan and roast at 300
degrees F for about 4 hours, until it shreds easily and meat
thermometer reads 170 degrees F.
1-2 hours later: Heat oil in large, heavy, covered kettle and gently
saute onions until softened. Add garlic, and stir. Add green
chiles, beef broth, water and seasonings. Bring to a boil, and
then gently simmer, covered, for about 2 hours, stirring constantly.
When pork is tender, shred into large bite-sized chunks, and add
to the stew. Pour off the drippings from the roasting pan, and
deglaze the pan with 1/2 cup water, adding this glaze to the stew.
(If you wish to add potatoes, and/or tomatoes, as noted above, do
so now.) Simmer for another hour or so.