On a Whim Crafting

Now that Fall is here upon us, it is time for us to pull out our stew and soup recipes. Some of our cultural staples here in The Borderland, are caldo de rez (beef soup), Chile Verde (Pork green chile stew), pozole ( hominy) and menudo ( hominy and tripe stew). Today I'm going to share with you my Hatch Green Chile Stew or Chile Verde. What you will need: 1 1/2 lbs. pork stew meat (already pre-cut for you, you may need to cut some of the larger chucks), or pork shoulder cut into small chunks. 1/4 cup of cilantro chopped roughly 3 cloves of garlic 1/2 of a white onion 3 russet potatoes, peeled and cubed. 4 cups chicken stock . 1/2 cup of Hatch Green Chile prepared. salt and pepper to taste 1teaspoon cumin 1 teaspoon paprika 1/2 teaspoon oregano If you can't find it prepared:  measurements are approximate , they can be adjusted to taste. 4 hatch green chiles 1/4 white onion 2 cloves of garlic 1 lime juiced 1 tomato  salt and pepper to taste 1/4 teaspo