Green Chile Stew:

2 pounds lean pork, cubed (pork shoulder works but needs more trimming and more time simmering, 3-4 hours)
2 tablespoons vegetable oil
1 large onion, chopped
6 cloves garlic, minced
3 large potato, peeled and diced (optional)
1 teaspoon of cumin
6-8 diced New Mexican green chile
3 cups of water
You may also add 2 tomatoes chopped (optional) (can of diced)
salt and curry powder to taste.
 
In a skillet over medium-high heat, cook the pork in the oil until browned, about 5 minutes. Add the onion and garlic and cook, stirring, for 2-3 minutes more. Combine all the ingredients in a kettle or crock-pot and bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the meat is very tender, 1 ½ to 2 hours.