Here is a recipe for Green Chili Stew which my step-mom makes.
It is sooo good and I thought I would share it here.

12 - Green Chiles The New Mexico Variety has some heat.
1 - roll of sausage meat or ground pork
1 - onion, chopped
2 - garlic cloves, chopped
Chicken broth, unsalted
Cumin, Salt, and pepper

Place peppers on a baking sheet and roast under a broiler until the skin blisters. Turn the peppers and continue to roast until the entire pepper is blistered. Remove from oven and set aside for a few minutes until cool enough to handle.

If you are using a "hot" variety, wear cooking gloves and avoid touching your face and eyes while working on the peppers

Remove the blistered skin, core and seeds from each pod. Slice each pod several times lengthwise then turn and dice into 1/2 inch pieces. Set chopped peppers aside.

Using any frying skillet, heat the skillet and cook sausage over medium high heat until no longer pink. Add in onion and garlic and saute until onion is translucent.

Add in the chopped peppers and 1/2 cup chicken broth.
Simmer for 20 minutes, stirring occasionally. Mix one tablespoon cornstarch with 1/2 cup of chicken broth and pour into pan while stirring till thickened.

Add cumin, salt and pepper to desired taste and simmer for 5 more minutes.

Serve with rice and beans and a tossed salad if desired.