New Mexican Pork and Green Chili Stew
- 2 medium onions, chopped
- 8 garlic cloves
- 3 tablespoons vegetable oil
- 4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch pieces
- 5 pounds frozen roasted New Mexican green chilies*, thawed, peeled if necessary, seeded, and chopped (wear rubber gloves)
- 7 cups water
- 2 teaspoons salt
- 1 1/2 pounds boiling potatoes
- In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened.
- Add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1 1/2 hours.
- Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender.
- Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.