A hearty and flavorful stew featuring green chiles and tender pork, perfect for a comforting meal.
Preheat your oven to broil and place the green chiles on a baking sheet.
Broiling the chiles enhances their flavor and makes peeling easier.
Broil the chiles, turning occasionally, until the skins are charred evenly.
Keep an eye on the chiles to prevent burning.
Remove the chiles from the oven and cover them with a dish towel to steam for easier peeling.
Steaming loosens the skins for effortless peeling.
Peel the skins off the chiles, remove seeds if desired, and chop them.
Wearing gloves can prevent irritation from chile oils.
In a large pot, heat some oil and brown the pork cubes with the onions and garlic.
Browning the pork adds depth to the stew's flavor.
Add the chicken broth, beer, oregano, cumin, salt, and pepper to the pot and bring to a simmer.
Deglaze the pot with the beer to incorporate all the browned bits.
Simmer the stew for 1 hour to tenderize the pork and blend the flavors.
Stir occasionally to prevent sticking.
Add the chopped chiles, tomatoes, and potatoes to the pot and continue simmering.
Cut the potatoes into even pieces for uniform cooking.
In a small skillet, melt the butter and stir in the flour to create a roux.
Cook the roux until it smells nutty for a richer flavor.
Stir the roux into the stew to thicken it and cook for an additional 10 minutes.
Add the roux gradually to avoid lumps.
Serve the stew hot, garnished with fresh cilantro or a squeeze of lime if desired.
Pair with warm tortillas or crusty bread for a complete meal.
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