This is a versatile recipe for Green Chile Stew.
If using fresh green chile peppers like Hatch (mild or hot), Anaheim or Poblano, roast chiles over a stovetop flame, barbecue grill or broiler. Once blackened, place chiles in paper or plastic bag to sweat for about 15 minutes. Remove skins, stems and seeds and chop. (Six large fresh chile peppers will yield about 1/2 cup chopped.)
Other versions of this stew can be made by substituting ground beef, pork or turkey for the cubed beef or pork.
Use 2 pounds boneless, skinless chicken breasts (cubed) for a chicken version of this stew.
To make in a slow cooker, combine all ingredients in the slow cooker and cover with the lid. Cook on HIGH for 6 hours, or until potatoes and pork are tender.
Find it online: https://simplygreatrecipes.com/green-chile-stew/