This award-winning green chili pork stew recipe uses roasted green chilies, potatoes and chunks of pork simmered low and slow until perfectly tender.

Ingredients

• 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes
• 1 tablespoon canola oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 cups water
• 1 can (28 ounces) stewed tomatoes
• 1 to 2 cans (4 ounces each) chopped green chiles
• 2 cups cubed peeled potatoes
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons fennel seed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) pinto beans, rinsed and drained

Directions

1. In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chiles, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
2. Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.