Green chili stew

 About 4 dozen Anaheim chili peppers (enough to make 3 cups roasted and chopped) 

3  tablespoons vegetable oil 

1 1/2  pounds pork butt, cut into 1/2-inch cubes 

2  small onions, diced 

2  cloves garlic, finely chopped 

5  cups chicken stock 

3  teaspoons salt, to taste 

4  small red or white potatoes, cut into 1/2-inch cubes 

1  medium red bell pepper, cored, seeded, and diced 

3  tablespoons chopped fresh cilantro 

1. Turn on the broiler. Set the chilies in a large roasting pan. Broil for 5 minutes on a side or until charred all over. Place peppers in a plastic bag, seal it, and set aside for 15 minutes. Peel and core the chilies. Chop coarsely. Set aside.

2. In a large flameproof casserole over medium high heat, heat the vegetable oil. Brown the meat, turning often, for 5 minutes. Remove from the pan.

3. Add the onions and cook, stirring often, for 8 minutes. Add the garlic and cook, stirring, for 1 minute more.

4. Return the meat to the pan with any juices that have accumulated around it. Add the stock and salt. Bring to a boil. Add the potatoes, lower the heat, cover the pan, and simmer for 1 1/2 hours.

5. Add the Anaheim chilies and bell pepper. Simmer 30 minutes more. Total cooking time is 2 hours.

6. Add the cilantro, stir well, and taste for seasoning. Add more salt, if you like.