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1
Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.
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2
Heat oven to 250u00b0F Move top oven rack to lower-middle position.
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3
In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.
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4
Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.
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5
Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.
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6
Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.
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7
Add garlic and saute until fragrant, about 30 seconds.
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8
Add 2 cups water, return heat to high and deglaze pan.
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9
Add the browned pork, tomatoes, bouillon, black pepper and remaining water.
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10
Bring to a boil.
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11
Cover Dutch oven and transfer to oven.
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12
Bake 1 hour.
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13
Add green chiles and bake for another hour.
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14
If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.
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15
Serve potato-free stew over cooked rice.
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16
Freeze leftovers for up to 6 months.
