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Green Chile Stew

1 1/2 pounds lean pork roast, cut into 1/2-inch cubes
6 cups water
1 cube chicken bouillon
1 onion, chopped
5 to 7 garlic cloves, minced
1 tablespoon comino
1 tablespoon oregano
1 to 2 tablespoons red chili powder
4 cans tomatoes, drained
2 (8 ounce) cans green chiles
4 tablespoons brown sugarSear meat in pan. Add water and bouillon cube. Simmer. Add onion, garlic, sugar and spices; mix. Add tomatoes, chiles and salt to taste and simmer for at least 4 hours. More water may be added if necessary.Two dozen fresh green chiles, roasted over charcoal, peeled and chopped may be substituted for the canned chiles.This stew is good frozen and reheated.

 

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