1-First Step: Prepare all ingredients by roasting, peeling, and chopping the green chiles (including the seeds), dicing the onion, mincing garlic, cubing pork, and peeling and cubing potatoes.

2-Second Step: In a large pot, heat the oil over medium heat, then sauté the onion and garlic until translucent and fragrant, about 3-4 minutes.

3-Third Step: Add the cubed pork shoulder to the pot and brown on all sides for 5-7 minutes, locking in flavors.

4-Fourth Step: Stir in the roasted green chiles, cumin, oregano, salt, and pepper, cooking for another 2 minutes to meld spices.

5-Fifth Step: Pour in the chicken or beef broth and optional beer, bring to a gentle boil, then reduce heat and simmer covered for 45 minutes, or as per the recipe’s one-hour simmer.

6-Sixth Step: Add the chopped chiles and simmer for another 30 minutes, then incorporate the 10-ounce can of diced tomatoes and 3 large diced potatoes, adding hot water if needed, and cook until potatoes are tender.

7-Seventh Step: To thicken, prepare a roux by melting 2 tablespoons of butter and stirring in 2 tablespoons of flour, cooking for 2 minutes, then add it to the stew.

8-Final Step: Taste and adjust seasoning, then serve hot with optional garnishes like fresh cilantro or lime wedges.