New Mexioc Green Chile

New Mexico Green Chile

2 LBS Lean pork roast cut into 1/2" cubes

Lard or cooking oil

1 White onion, chopped

4 Medium white potatoes, cut into 1/2" cubes

4 Medium zucchini, chopped into 1/2" cubes

1 14-oz. CAN Diced tomatoes, drained

1-1/2 LBS Green chile (I prefer fresh roasted), chopped

1 CLOVE Fresh garlic, minced

1 48-oz. CAN Chicken broth

Salt to taste

1. In a large, heavy, lightly oiled skillet, brown the pork, onions and potatoes.  When brown, drain off any excess grease.  Add tomato, zucchini, green chile, garlic and chicken broth.  Bring to a boil and simmer for about 1 hour.

2. If stew gets too thick add a little water. If the stew is too thin add a little masa flour made into a paste.  Stir often to prevent sticking.  Serve in big soup bowls, like a hearty stew.