First Step: Roast and Prepare the Green Chiles
Begin by preheating your oven’s broiler. Place 12 to 15 Hatch chiles (or Anaheim chiles) on a baking sheet and broil, turning them frequently until the skins are darkened and blistered. This charring process unlocks the smoky flavor essential to this stew’s character.
Once roasted, remove the chiles and cover them with a clean dish towel for about 10 minutes. The steam will loosen their skins, making peeling easier. Peel off the skins carefully, keeping seeds if you prefer extra heat, then chop the chiles into bite-sized pieces.

Second Step: Brown the Pork and Sauté Aromatics
Season the 2 pounds of cubed pork shoulder with 1 teaspoon of salt and ½ teaspoon of black pepper. In a large heavy pot, heat 2 tablespoons of vegetable or olive oil over medium heat. Add the pork cubes, and brown them on all sides for about 5 minutes. Browning seals in juices and adds depth to the stew’s flavor.
Once the pork starts browning, add ½ cup finely chopped onions and 2 to 3 cloves minced garlic. Sauté for 3-4 minutes or until the onions soften and become translucent, stirring frequently to avoid burning the garlic.

Third Step: Build the Flavor Base
Add the optional diced jalapenos if using, then pour in 6 cups of broth (chicken or beef). Add half of the optional 6 ounces of beer if you choose to include it for extra richness.
Stir in 1 teaspoon Mexican oregano, ½ teaspoon ground cumin, and 3 bay leaves. Bring the mixture to a gentle simmer. Cover partially and let cook for about 1 hour, allowing the pork to become tender and aromatic flavors to develop fully.

Fourth Step: Add Roasted Chiles and Continue Simmering
After the initial simmering, add the chopped roasted green chiles to the pot. Stir well and continue simmering uncovered for an additional 30 minutes. This step melds the smoky chile flavor with the tender pork and broth.

Fifth Step: Incorporate Tomatoes and Potatoes
Next, stir in one 10-ounce can of diced tomatoes with their liquid, and add 3 to 4 large potatoes (about 4 cups), peeled and diced into ½-inch cubes. If the stew appears too thick, add a cup of hot water or additional broth.
Simmer uncovered for 20 to 30 minutes, or until the potatoes are fork-tender and have absorbed the flavorful broth.

Sixth Step: Thicken the Stew
In a small skillet over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour and cook, stirring constantly, for about 2 minutes to create a roux. This will thicken the stew and give it a velvety texture.
Slowly stir the roux into the stew pot. If you prefer a thinner consistency, you can skip this step. Let the stew simmer for a few more minutes while stirring to fully incorporate the thickener.

Final Step: Adjust Seasonings and Serve
Remove the bay leaves and taste the stew. Adjust salt, pepper, or spices as desired. For added freshness, garnish with chopped cilantro, shredded cheese, sour cream, or a squeeze of lime.
Serve the green chili stew warm with crusty bread or soft tortillas for a complete, satisfying meal.