There are as many recipes and versions of Green Chile Stew in the southwest as there are families. The Northern Mexican version differs from the Albuquerque version, as the West Texas version, etc. etc. etc. The version I offer here is a hybrid of what I have picked up in living in Colorado, Texas, and New Mexico. I have had the pleasure of eating Green Chile Stew with some very senior folks that have been making if for many decades, and this is what I like to think of as an older style, it's OG!
Green Chile Stew
1.5 # Cubed pork shoulder
1.5 # Cubed lamb leg
3 cups chopped green chile
3 Large carrot (peeled and cut into 1" sections)
3 large russet potatoes (peeled and cubed)
2 medium yams (peeled and cubed)
1 large rutabaga (peeled and cubed)
10 teeth of garlic (fine minced)
2 large yellow onions (rough chopped)
2 Tbs. ground cumin (grind your own)
2 Qts. stock (vegetable, beef, lamb, or chicken)
2 bay leaves
Kosher salt and pepper to taste
Technique: Cube the meat, rough chop the onion, and mince the garlic. Add the meat and onion to a heavy bottom pan at least 8qts in size. Heat the pan with 1 Tbs. of olive oil, and saute for 5 minutes, or until onion is soft. Add the garlic and green chile and saute for another two minutes. Add stock, seasonings, and rutabaga, cover, and bring to a slow simmer for 30 minutes. Add potatoes and yams, and simmer for another 30 minutes. Season with kosher salt and pepper throughout the cooking process.
I serve this dish with warm corn tortillas, some salsa fresca, and avocado. Enjoy! Play around with this recipe and see what you come up with.