Combine the water (or chicken broth) green chile, onions, and garlic. Simmer for a couple of hours. Meanwhile grill the pork on the grill. (Note: Do not smoke the pork, the smoke flavor will overwhelm the dish. You can also cube the pork first and brown in oil, if so do the onion and garlic also.) Cube the grilled pork in 1/2" cubes, add to the stew and simmer another hour. When the stew is finished simmering it needs to be thickened.

In a separate pot, heat the flour and oil for a few minutes (like you are making a roux). Add 2 cups of the broth from the stew to the flour and oil and whisk into a paste. Add the whisked mixture to the stew to thicken. (Another variation is to whisk the entire pot of stew for several minutes after adding the flour thickener. This breaks up the pork cubes and green chile chunks and produces a very smooth creamy texture.) Bring back to a simmer and it's done. Eat like a stew with tortillas or smother burritos, eggs, beans with lots of it. Makes a great salad dressing if you got the "green chile thing" like I do.

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Here is a quick recipe for green chile stew along with notes to make the more authentic version. The original recipe was taught to me by friends from Pueblo, Colorado twenty five years ago and used only fresh onion and garlic. In the original recipe, the fresh pork is cubed and then browned in oil along with the fresh onion and garlic. (real home made lard was used instead of oil, it was the way their grandma had taught them to make green chile, and it did taste better!) In the quick version the pork is grilled before adding to the stew. It reduces the pork fat in final product and eliminates having to clean up the raw pork mess in the kitchen. The quick version also uses dried onion flakes and garlic powder. One final note, using chicken broth instead of water really enhances the stew. The green chile is great for smothering burritos or just eating by the bowl as stew. The stew freezes well, and the quantities below yield plenty for the freezer so you can get an instant fix when the urge for green chile hits.