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Ingredients
12 to15 Hatch green chilies (if not available Anaheim will work too)
2 Pounds pork shoulder
2 Tablespoons vegetable oil
1/2 Cup onion, finely chopped
2 Minced garlic cloves
1 Jalapeno, seeded & diced (only necessary if using Anaheim chiles)
6 Cups chicken broth
6 Ounces beer (optional)
1/2 Teaspoon oregano
1 Teaspoon salt
1 Teaspoon pepper
3 Bay leaves
1/2 Teaspoon cumin
1 (10 oz) Can diced tomatoes
3 Large potatoes, diced 1/2"
2 Tablespoons butter
2 Tablespoons flour
Instructions
Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
Add jalapeno, broth, half a can of beer and spices;.bring to a simmer. Let simmer for 1 hour.
Peel skin from chiles, chop and add to the pot.
Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
Simmer until potatoes are done.
Melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly, add to the pot and simmer for 10 minutes.