New Mexico Green Chile and Pork Stew

I made this in my crockpot, and it got RAVE reviews from my peeps. It packs a bit of a heat wallop  from the chiles, but you can add a dollop of sour cream to temper................... And, OBTW, it is better the second day as the flavors have a chance to mingle in the fridge. This one's for you, Carrie!!
(serves 14)

3 poblano or Hatch green chiles
4 T. veg.*, canola* or safflower oil, divided
5 lbs. boneless pork shoulder, trimmed well and cut into 1" cubes
1 can black eyed peas*, drained and rinsed
1 can pinto beans*, drained and rinsed
3 t. kosher salt, divided
1 t. freshly* ground black pepper
3 large sweet* onions, finely chopped
5 cloves garlic, finely chopped
2 4&1/2 oz. cans chopped roasted green chiles
2-4 T. chopped jalapeno, seeded, if desired (wear gloves*)
6 tomatillos*, husk removed, cut into 8ths
1&1/2 T dried oregano, preferably Mexican
2 bay leaves
1 t. coriander seeds*, crushed in a mortar and pestle*
4 cups low-sodium chicken broth
4 cups water
1&1/2 lbs. potatoes (I used a mixture of mini pots. cut in half*)
3/4 cup chopped fresh cilantro, divided
Lime wedges*, for serving

Car peppers and chiles directly over a gas flame or under a broiler turning occasionally. When blackened, remove to a med. bowl, cover with plastic wrap and steam for 5 min. to loosen the skins. Remove the discard the skin, core, and seeds and coarsely chop the flesh. Set aside. Heat 2 T. oil in a large stock pot over med.-high heat Season pork with 1&1/2 t. S&P. Cook half the pork until browned on all sides, about 5 min. Transfer to a bowl. Repeat with 1 T. oil and the remaining pork cubes, transfer to bowl. Reduce the heat to med. and add the remaining 1 T. oil, onions and garlic; cook stirring occasionally, until soft. About 5 min. Add the reserved peppers, canned chiles, tomatillo, and jalapeno to taste: cook, stirring occasionally, for 5 min. Return the pork to the pot and add oregano, bay leaves, coriander, broth, and water; bring to a boil. Reduce heat to low, partially cover and cook until the pork is just about fork-tender, 1&1/4-1&1/2 hours. Add potatoes, beans, and 1/2 cup cilantro; cover and cook over low heat until the potatoes are tender, 20-30 in. more. Skim the fat from the top of the soup, if desired. Stir in the remaining salt. Serve topped with the remaining cilantro. Put out the lime wedges on a plate.

Editor's note: To make this more of a thicker stew, roll the browned pork cubes in flour.

Happy Friday, Friends!! Be on the lookout for ways you can help others today.

Love,

MM