New Mexico Signature Green Chile Stew Ingredients: 2 lbs. roasted green chiles, seeds/skin removed, cut into coarse chunks. 1 medium onion, chopped. 6 cloves of fresh garlic. Boston Butt ( I found a 5.5 lb. one on sale for .99¢ a lb.). 2- 1/2 cups chicken stock. 14-½ oz. crushed tomatoes, drained. 2 large potatoes, diced. Salt. Preheat oven to 450º. Starting with a 5.5 lb. Boston Butt, I studded it with whole garlic cloves for flavor. I then slathered mustard, and generously dusted it with Jeff’s rub and my 12-spice rub, letting it sit in the fridge overnight. I then put it into a DO and added AJ to the bottom of it. Cooked uncovered at 450º fat side down for an hour, and then backed it down to 250º putting the lid on, and gave it 3 hrs as I sprayed it with AJ. I then turned off the oven and cracked the door open, and let the DO sit there for another hr. Once it cooled, I removed the garlic cloves and cut the pork it into man-size chunks. In a large saucepan I added crushed tomatoes, potatoes, and green chile, adding salt to taste. Bring to a slow boil and simmer covered until potatoes are tender, then add pork chunks and turn off burner, leaving it covered. Serve with warm corn tortillas, or corn bread. I didn’t take any prep pics because we’ve all been there and done that.