For Hatch green chile stew, gather 3 pounds diced pork shoulder, 1 large white onion, 1 each small green and red bell peppers, 4 cloves minced garlic and 4 cups chicken broth. Organize 1 1/2 cups diced Hatch chile pepper, 1 pound Yukon gold potatoes, 30 ounces hominy, 2 tablespoons corn starch and 1 bunch chopped cilantro leaves. Prepare items in a large Dutch oven with 2 tablespoons vegetable oil, browning and simmering the pork and vegetables until tender.
Heat 1 teaspoon of vegetable oil in the Dutch oven, salting and brown the pork pieces, in batches if necessary. Transfer the meat to a waiting plate, and discard any excess fat from the pan. With the remaining oil, cook the onion, chiles, bell pepper and garlic until everything softens. Introduce the chicken broth, bring everything to a boil, and reduce the heat to medium-low.
Reintroduce the browned pork to the pot, cooking until tender, approximately 30 minutes. Raise the heat to medium high, and add the potatoes and hominy. Add just enough water to cover the potatoes and pork, along with half the cilantro leaves, and cook for a further half hour, or until the stew begins to thicken, stirring occasionally. In a small bowl or measuring cup, mix the cornstarch into a slurry with 1/4 cup water, and integrate it into the stew with the remaining cilantro. Allow the stew to sit a final five minutes, and serve with your favorite tortillas.