Green Chile, Pork and Potato Stew

One of the last times my Dad and I went to Santa Fe, we stopped at a little strip shopping center restaurant and had some stew similar to this. It was so good that I had to keep trying until I got something a lot like the original. That was 1999.

You will need to cook this 5 or 6 hours in a crock pot on high. If you cook on the stove, simmer until the pork is tender and the potatoes haven't fallen apart.

• 1 lb pork cut in 1" cubes. (Use discount pork chops if you don't mind the bones but cut them in pieces.)

Brown this meat (and bones, perhaps) in a skillet, over a gas grill or the broiler in your oven. Turn once to get some caramelization on both sides.

Add the meat and the following to a crock pot. Small is better.

• 2 large potatoes. 1" cubes. Peeling is optional. (About 2 cups)
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder (NOT garlic salt)
• 1/2 tsp beef bouillon (1/2 cube)
• chicken broth and/or water to cover
• 1/2 c chopped green chile (This is about one 7oz can or two 3 oz cans. But try to get  frozen or fresh roasted.)

Cook together until done.

Serve with a sprinkling of

• white pepper
• oregano (preferably ground mexican oregano)

Note that to make this perfect, you would add the meat, spices, bouillon, and broth first. Simmer until the meat is tender. Add the potatoes and simmer until barely done. Add the green chiles and simmer 5 more minutes before serving. (But adding everything and cooking is really good too.)