Green Chili Stew

This is the beef stew or macaroni and cheese of New Mexico — a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.

2 pounds lean pork, cubed
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
6-8 green New Mexican chilies, roasted, peeled, seeds and stems removed, chopped
1 large potato, peeled and diced (optional)
2 tomatoes, peeled and chopped
3 cups water

Brown the pork in the oil. Add the onion and garlic, and sauté for a couple of minutes. Combine all the ingredients in a kettle or crock pot and simmer for 1½-2 hours or until the meat is very tender.   Serves 6.