Green Chile Stew

This recipe is from Chile Products of New Mexico, found on the 1-pound tub of their frozen green chile:

1 pound cubed lamb (pork, chicken or beef)
2 Tablespoons olive oil
crushed garlic to taste
2 Tablespoons all-purpose flour
2 cups chicken stock or chicken bouillon
One 14-1/2 ounce can tomatoes, crushed
2 medium-sized potatoes, cubed
One 1-pound container frozen green chile, thawed and drained
salt, cilantro to taste

Brown the lamb (pork, chicken or beef) in oil. Add crushed garlic and the flour. Add remaining ingredients. Bring to a slow boil and simmer until potatoes and meat are done, about 45 minutes, watching carefully and stirring often. Serve with warm flour tortillas.

Green Chile (2)

Here's a similar recipe for Green Chile, found on the back of a two-pound frozen green chile we purchased in Denver, CO:

1/2 cup oil
1 pound cubed pork
6 garlic cloves
1/2 cup flour
1 14.5-ounce can crushed tomatoes (optional)
1 30-ounce package frozen green chile, thawed
6 cups water
1/4 cup chicken bullion

Heat oil in pot, add diced pork and cook; lower heat and add minced garlic. Cook 5 minutes. Add flour and slightly brown. Add tomatoes, green chile, and simmer for 15 minutes. Add water and chicken bullion and cook 30 minutes.