Green Chili (Four Corners) Stew - originally found in "The Frugal
Gourmet Cooks American" - I've significantly edited that recipe.

Basic Ingredients: 


3 Lbs. boneless pork, cubed
1/4 cup peanut oil
3 stalks celery, chopped
4 Med. tomatoes, diced
7-10 Anaheim chilies, roasted, peeled, seeded, and diced
4 (more?!) cloves garlic, finely chopped or crushed
64 Oz. Chicken stock
1/4 cup Masa, (corn flour), dissolved in 1/8 cup or less cold water 
Salt to taste 
Whole wheat tortillas
Tomatillos, washed and diced (10 for a large pot)
Onions, chopped (2 for a large pot)
Small amount of La Palma enchilada or chili sauce
Corn, off the cob or frozen
Optional: roasted pine nuts, Great Basin sage (Artemesia tridentata - I use a 
bundle for stirring the pot), hominy instead of corn, tomatoes, potatoes, any 
type of squash.
Carroll Shelby's Chili Fixings (just the chili powder mix, not the cayenne 
unless you're brave.)
limes
cilantro or parsley for garnish 


Roast the chilies at 350ºF for about 15 minutes to 1/2 hour, or until skin 
starts to darken and peel up. (Over a grill works best) Peel chilies and de-
seed/de-vein -- this step can't be overemphasized; if you don't de-seed and 
de-vein, your chili will be too hot to eat. Dice fine.

Brown pork in the oil, doing so in 2 or 3 batches. Use a large, preferably 
cast iron skillet so that the meat will sear and brown quickly.

Place the cooked meat and the rest of the vegetables in a large dutch oven, 
(I use an old cast iron dutch oven that is well cured and black as night that 
has a flat bottom, no legs), and add the chicken stock. Make sure that the 
stock covers all the ingredients. If it doesn't, add water to cover, or, 
(preferably), more stock...or beer, or...use your imagination.

Add Carroll Shelby's chili powder -- use at least 1/2 the package for this recipe.

Deglaze the skillet used for cooking meat -- use wine or sherry -- reduce slightly 
and add it to pot, along with all of the rest of the ingredients. 

Cover and simmer for at least 1.5 hours. Ideally the pot should simmer 4 hours or 
even longer - the more time simmering the more subtle the flavor blend and the 
more tender the meat. 

About 1/2 hour before serving, stir masa and water mixture into pot. Stir in 
briskly to avoid lumps.  (Lately, I've taken to mixing even portions of masa and 
olive oil in a saute pan to create a light roux, rather than the masa slurry
with water.)

Garnish with cilantro and serve in bowls with tortillas and butter on the side. 
Squeeze lime juice to taste over bowl. Accompany with margaritas, tequila shots, 
Mexican beer (Bohemia or Negro Modelo are my first choices), and a big pitcher 
of ice water or lemonade with lots of ice.