John’s Prize Winning Green Chile Stew

John’s Prize Winning Green Chile Stew

>2 lb. Pork Roast
2 lbs. Potatoes, diced
1 lb. Onion, diced
2 – 16 oz. cans diced tomatoes
1 – 16 oz. jar Just Plain Green Chile, (mild, medium or hot)
5 Tablespoons Cumin
2 Tablespoons Coriander
Chicken Bouillon (to taste)
6 cloves Garlic

Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.
Serves 8-10.