Green Chile Stew

Notes on preparation

• The amount of sodium in your chili powder varies. Taste a bit before adding any salt. I like Penzey's Medium Hot Chili Powder which has no added salt. 
• Use Mexican oregano if you have it on hand, regular is fine. 
• I've tried including the liquid from the green chiles and did not like the outcome personally. 
• Pork:You can purchase pork chops (already sliced) or you can purchase a huge pork loin package from Costco and slice them yourself. There is some savings in the latter. Cut it 1/2 inch slices and store in 2 lb (or close enough) portions and freeze. The original recipe called for pork shoulder or butt. It is definitely more flavorful. It also takes longer to cut and trim and contains more animal fat. 
• When I can get them I use Goya White Hominy and Westbrae Great Northern Beans (not pictured above). The beans break down well to become the "gravy" for the stew.

Ingredients

• 2 1/2 pounds pork chops, 2 to 2 1/2 pounds boneless, trimmed and cut in to 1/2-inch pieces
• 2 teaspoons vegetable oil
• 2 cloves garlic, minced or pressed
• 1 large onion, diced
• 30 ounces hominy, canned, drained (Goya)
• 32 ounces great northern beans, canned, drained (Westbrae)
• 10 ounces tomatoes with green chilies, canned with juices (Rotel)
• 12 ounces green chiles, canned, drained or frozen thawed and drained (Bueno are great if you live in the southwest)
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 10 oz lager or pilsner beer
• Salt, to taste
• chopped cilantro and radish slices, to garnish

Directions

1. In a large Dutch oven or deep skillet with lid, brown pork cubes in a little oil. Remove liquid at end of browning to get a little crust on pork if you like.. Add onion and a little more oil to the pot. Cook until soft. Add garlic and cook for about a minute. Add remaining ingredients except salt and garnishes. Cover and simmer low for one hour. Add 8 oz beer or more as needed. . 
2. Taste and adjust seasonings for salt. Serve hot garnished with cilantro and sliced or julienned radishes. This stew reheats well; cover and refrigerate for up to three days; freeze for longer storage.

Rachael Ray has a terrific Posole recipe I've made a couple of times. I like it. I drain the cans of hominy when making it. 

Beef Stew

This is my favorite version. I prefer baking the bacon and using some of the reserved fat to sauté the onion.  I am leaning towards browning the meat in a skillet and then transferring to the Dutch oven.

 4  slices bacon
 2  cups onion -- chopped
 2 1/2  pounds stew meat -- or cut up your own into 1 inch chunks
 3 tablespoons all-purpose flour
 1/2 teaspoon black pepper -- freshly ground
 3  cups beef stock -- Better than Bouillon works well
 12  ounces beer -- malty; Nut brown ale is nice
 2 tablespoons tomato paste
 2  teaspoons mustard -- brown or yellow
 2  teaspoons fresh savory -- or teaspoon dried savory or marjoram; more for dried
 1  pinch cayenne
 1 1/2  cups pearl onion -- blanched and peeled (frozen works too)
 6  medium carrot -- cut into chunks
 4  small red potatoes -- peeled and cut into chunks
 3  Medium parsnip -- cut into chunks

1. Fry bacon in a Dutch oven until crisp.
2. Remove bacon w/ slotted spoon, drain and reserve it.
3. Stir the onion into the bacon fat and sauté until soft and transluscent, about 5 minutes.
4. Toss the meat cubes with the flour , salt, and pepper. Add about half the cubes to the Dutch oven and brown. Add remaining cubes and brown.
5. Pour in the stock and beer, tomato paste, mustard, savory, and a pinch or two of cayenne.
6. Simmer for 1 hour, then add the pearl onions, carrots, potatoes, and parsnips.
7. Simmer uncovered for 1 to 1 1/2 additional hours, until the meat and vegetables are very tender and the liquid is thick.
8. Add Bacon back onto pot about 20 minutes before serving