Green Chile Stew

Now that green chiles season is in swing we thought you might like simple ingredient stew recipe, enjoy.

Ingredients
1 Boston butt pork roast 3lbs
2 pieces of bacon
1 medium white onion
1 clove elephant garlic
1/2 cup chopped green chile (medium)
1/2 rib of celery
1/2 cup diced carrots
3 table spoons  corn starch
3 small russet potatoes
1 10oz can of rotel original



Prep
Chop onion, carrots, celery, garlic, and green chile. Set aside 1/2 cup carrots and  1 cup green chile. cube potatoes.

Instructions:
Place a dutch oven or heavy pot on medium heat, render fat from bacon. salt and pepper roast turn pan to med high and sear until brown approx 2 minute a side.

Remove and set aside return to medium heat add onion, carrots, celery, garlic, and green chile. Season w/ salt and pepper saute until translucent.

Turn heat to high and deglaze pan with 5 cups water, season broth to taste. Replace roast and bring liquid to boil. Reduce to a simmer, cover and cook until roast is fork tender, approx 2 hours.

Remove roast add 2 more cups water. Add potatoes, reserved green chile, carrots, and can of rotel.
Hand shred roast and place back into the pot. Bring to a boil until potatoes are tender approx 10-15 minutes.

Pull off 1 cup of cooking liquid, mix with corn starch  and add back to pot. Simmer 5 minutes and serve.