Pork & Green Chile Stew, High Altitude

Ingredients

• 3 lbs pork butt (aka Boston shoulder)
• 2-3 tablespoons vegetable oil
• 1 large onion, quartered lengthwise and sliced coarse
• 2 garlic cloves, crushed and minced
• 5 1/2 cups water
• 1 (14 1/2 ounce) can diced tomatoes, briefly drained
• 5 teaspoons chicken bouillon
• 1/4 teaspoon black pepper
• 3-4 cups green chili peppers, roasted, peeled, seeded and chopped coarse, mild or medium heat, fresh or frozen (use the larger amount for store-bought frozen Bueno-type chile, it cooks down more than home-frozen)

Directions

1. 1

   Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.

2. 2

   Heat oven to 250°F Move top oven rack to lower-middle position.

3. 3

   In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.

4. 4

   Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.

5. 5

   Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.

6. 6

   Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.

7. 7

   Add garlic and saute until fragrant, about 30 seconds.

8. 8

   Add 2 cups water, return heat to high and deglaze pan.

9. 9

   Add the browned pork, tomatoes, bouillon, black pepper and remaining water.

10. 10

    Bring to a boil.

11. 11

    Cover Dutch oven and transfer to oven.

12. 12

    Bake 1 hour.

13. 13

    Add green chiles and bake for another hour.

14. 14

    If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.

15. 15

    Serve potato-free stew over cooked rice.

16. 16

    Freeze leftovers for up to 6 months.