Roast green chili over the grill or gas stove until the skins are toasted brown/black and place in a paper bag to sweat for about 10 minutes
Brown cubed pork in a stew pot and cover with water. Cook over medium heat for about 30 minutes. Add potato and salt and cook for another 30 minutes until the pork is tender. Add water as needed to keep the volume up making sure not to add too much that it dilutes the flavor. Once the potato is cooked break it up with a fork in the pot and that will thicken the stew. Peel the skins off of the roasted green chili and slice do not seed the chili's unless you want a milder vs spicy meal. Add chili to the dish and cook for an additional 15 minutes. This dish should be the consistency of a medium thickness stew. Serve hot with flour tortillas.
This dish I cook by look and taste so you may have to adjust a little for what your needs are. Want to feed more people??? Add more of everything and cook as directed. Like more chili???? Then add more. I will add a picture of this dish when I make it again for my family.