Green Chile Stew
3-5 lb. pork roast
3-4 potatoes, peeled and cubed
1 lb. roasted green chiles peeled and sliced up
2 quarts chicken broth
2 Tbsp. corn starch (optional)
3 tsp. salt
3 tsp. pepper
2 Tbsp minced garlic
Boil the pork roast with 1 tsp each of salt and pepper. Drain and cut into 1 inch cubes. In a large stock pan, combine roast, chicken broth, potatoes, green chiles, and the remaining salt and pepper. Cook at least until potatoes are tender. If desired, mix corn starch in a cup of water or broth. Stir into mixture to thicken. This stew can simmer for hours if necessary.