Authentic New Mexico Green Chile Stew

• 12 -15 hatch green chilies (if not available anaheim will work too)
• 2 lbs pork shoulder
• 2 tablespoons vegetable oil
• 1/2 cup onion, finely chopped
• 2 minced garlic cloves
• 1 -2 jalapeno, diced (only necessary if using anaheim chiles)
• 6 cups chicken broth
• 6 ounces beer (optional)
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 bay leaves
• 1/2 teaspoon cumin
• 1 (10 ounce) can diced tomatoes
• 3 large potatoes, diced 1/2-inch
• 2 tablespoons butter
• 2 tablespoons flour

1. Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
2. Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
3. While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
4. add jalepeno, broth, half a can of beer, spices.bring to a simmer.
5. let simmer for 1 hour.
6. Peel skin from chiles, chop and add to the pot (including the seeds).
7. Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
8. Simmer until potatoes are done.
9. melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

green chilies, pork shoulder, vegetable oil, onion, garlic, chicken broth, oregano, salt, pepper, bay leaves, cumin, tomatoes, potatoes, butter, flour

Taken from www.food.com/recipe/authentic-new-mexico-green-chile-stew-277862 (may not work)