I preheat the oven to broil. I place 12–15 Hatch green chiles on a baking sheet and broil, turning often, until skins blister and darken (5–8 minutes). I cover with a dish cloth or place in a plastic bag to steam for 10 minutes, then peel and chop, keeping some seeds for heat.

In a large pot, I heat 2 tbsp vegetable oil over medium-high heat. I season 2 lbs pork shoulder cubes with 1 tsp salt and 1 tsp black pepper, then brown with ½ cup diced onion and 2 minced garlic cloves for 5 minutes, stirring frequently for Smoky Southwestern Stew.

I add 1–2 chopped jalapeños (if using Anaheim chiles), 6 cups chicken stock, 6 oz beer (if using), ½ tsp oregano, 3 bay leaves, and ½ tsp cumin. I bring to a simmer, reduce heat to low, and cook for 1 hour to develop flavors.

I stir in the chopped roasted chiles, 1 can diced tomatoes, and 3 large potatoes (½-inch pieces). If thick, I add 1 cup hot water. I simmer for 20–30 minutes until potatoes are tender.

In a small skillet, I melt 2 tbsp butter over medium heat, stir in 2 tbsp flour, and cook for 2 minutes until golden. I whisk the roux into the stew and simmer for 5 minutes to thicken Hatch Green Chile Stew.