Charlie's Green Chili Stew

Charlie and Ophelia were our neighbors in Texas. They were a retired couple who lived life LARGE, enjoying every moment of every day. They were world travelers, seeking out remote foreign places just to experience the culture and lifestyle. I loved their outlook on life and even more I loved their humble Texas beginnings. Both were raised on ranches, hearty Texas foods with a taste of Mexico were staples on their Mom's table. This recipe was perfected by Charlie, in fact he showed me step by step how to make this delicious stew. In typical Charlie flair he wrote across the recipe, "This *receipt* was given to me by Pancho Villa!"

Charlie's Green Chile Stew
2 pounds pork loin
3 large potatoes
4 cups green chili, poblano or Hatch
2 cups chicken stock
1 can diced tomatoes
4 cloves of garlic
salt to taste
1 can pinto beans
Flour for dredging pork

Cut pork and potatoes in one inch cube. Dredge pork in flour then brown pork in batches in vegetable oil. Remove from pan and set aside. Add potatoes and brown lightly in the same same pot. Add pork back to potatoes in pot, then add the rest of the ingredients. Cook over low heat for approximately one hour. Serve with cornbread or warm tortillas and butter.
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