John’s Prize-Winning Green Chile Stew

John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.

2 lb pork roast
6 cloves garlic
2 lbs potatoes, diced
1 lb onion, diced
2 16-oz cans diced tomatoes, undrained
16 oz jar green chile, undrained
5 Tbsp ground cumin
2 Tbsp ground coriander
water or chicken broth

  1. Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot, cover with water or chicken broth and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.

Crockpot Carnitas

adapted by Marissa Davis Hefner from Erin Parker on

bowl of shredded Carnitas
1 lg onion, cut in half & sliced
1-4 fresh jalapenos (or other med heat chiles), sliced
4 lb boneless pork shoulder roast or tenderloin, well-trimmed
3 Tbsp Carnitas Seasoning
1/2 bunch cilantro (do not chop)
2 cups water or chicken broth


  1. Place onion & chiles in crockpot.
  2. Coat meat with seasoning.  Place in crockpot.
  3. Add cilantro.
  4. Pour water or broth around the meat.
  5. Cook on low for 8-10 hours or high for 4-5 hours.
  6. Remove cilantro.
  7. Shred pork & mix with onions & chiles.
  8. Serve on flour or corn tortillas with salsa, diced onions, fresh cilantro, sour cream and a squeeze of lime juice.
Marissa likes to add a few splashes of liquid smoke – I have not tried this.