Westernguy's Green Chile Stew

8-10 (or more) green chiles* 1-2 Tablespoons olive oil 3/4-1 pound pork (or beef), bite-size pieces 2 onions, peeled and chopped 3-4 cloves garlic, minced 2-3 potatoes (peeled and chopped)

2-3 small tomatoes, chopped 2 chicken (or beef) bouillon cubes oregano, fresh parsley 1 Tablespoon red chile powder Water to cover

(* If you can't get fresh chiles where you live, you might be able to find Bueno frozen ones or, if nothing else, I suppose
you could use them ones whut come in a little can from California, but you'd need a bunch of them little cans.)

Poke chiles with a fork.
Broil or grill chiles, turning often, until black and blistered all over.
Wrap chiles in a damp towel for 5-10 minutes.
Slip off the skins starting at the stem end; remove stems and most of the seeds.
Chop chiles into small pieces.

Heat the olive oil in a big pot.
Add meat and brown well (sumtimes I fergit this part..it's good without meat, too.).
Add onions and cook down a little bit. Add potatoes and garlic, cook anuther couple minutes.
Toss in the chiles, tomatoes, bouillon cubes and spices.

Add water to just cover about cover everything.
Bring to boil and simmer about 2 hours.
Serve with warm tortillas.