New Mexican Pork and Green Chili Stew
Ingredients
- 2 medium onions, chopped
- 8 garlic cloves
- 3 tablespoons vegetable oil
- 4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch pieces
- 5 pounds frozen roasted New Mexican green chilies*, thawed, peeled if necessary, seeded, and chopped (wear rubber gloves)
- 7 cups water
- 2 teaspoons salt
- 1 1/2 pounds boiling potatoes
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