Northern New Mexico's version is wonderful and there are many variations but this is the one I've found to be the best. If you want to try my Buffalo Green Chile Stew Recipe go ahead, or you can substitute the beeve meat right in this one.
2 lbs. pork butt or lean pork cubed*
3 green onions, sliced thin. Set aside the very tops of the green onions, sliced thin, about 1/4 of the lot for garnish
1 - 2 ears of fresh corn, cut from the cob (I like more corn, less potato)
3 - 4 potatoes cut into small chunks
2 onions, yellow, finely diced
4 large cloves of garlic, or 5 small ones, chopped finely or pressed
4 carrots, thinly sliced
4 stalks of celery, diced fine
12 cups chicken stock (and a bit of extra water or stock to add as the stew cooks down)
2 cups New Mexican green chiles, cut into small squares (New Mexico Chile Vendor)*
1 t. oregano, Mexican if possible
1 T. cumin, ground (best if quickly heated in a dry pan to break open the flavor and aroma)
In a large stew pot, heat olive oil until a bit of the onion put in the pot begins to sizzle. Add the garlic, carrots, onion, celery, oregano, 3/4 of the green onions and sauté until onions are translucent and the celery is soft. Cut the pork into several large pieces if it is the butt (or **cut the smaller cubed pieces) and brown it in the pot and then add the chicken stock. Add the cumin and bring the pot to a boil. Turn the heat down, skim off any foam and cook on low, covered, for 2 1/2 - 3 hours. Remove pork and shred then cut into bite-size pieces, returning it to the stew, and skim again if needed. Add the potatoes and corn and chiles and add more chicken stock. Cook 30 minutes or so until potatoes are tender.
Garnish each serving with a sprinkle of the green onions. Serve with tortillas and salt and pepper to taste.
Serve with love, of course! - MotherPie.