Place everything in the Phase One section in a large thick bottom pot.
Simmer on medium covered for 3 hours.
Roast pictured after 3 hours of simmering. Pull roast from broth and set to the side. Trim any fat. By this time your broth should be a fraction of what it was.
1/2" chop all vegetables in the Phase Two section and add to a covered pot. Simmer for 15 minutes. Add additional water if needed to simmer veggies but only what you'll need. This should be a thick stew at its finish.
1 Pound bucket Bueno Hatch Green Chilie pictured.
Chop your roast into 1"+ cubes and add to pot at 15 minutes in. Stir regularly.
Simmer pot 15 additional minutes covered. Stir regularly.
Uncover pot and simmer until most all fluids have dissipated. Stir regularly.
Since seasonings can lose flavor with long simmer times - taste test at the finish and add what you'd like. I'll always add additional Cumin, Green Chili Powder and garlic. Lastly, add fresh Cilantro and mix.
Serve with an ice cold Mexican beer. Enjoy!
