Green Chile Stew

This is my husbands recipe, and my favorite thing on a cold winter day, I have tried it with meat other than pork and it works with everything! Try it out, with any game meat; javalina, pork (wild or domestic), elk, venison, beef, etc.

4-5 potatoes, diced
1 lb stew meat
garlic salt
1/2 to 1 cup diced roasted green chile, more if you like it hot, less if you don't (ask if you have a question on this!)
2 small cans tomato sauce
salt and pepper to taste
water

boil the potatoes in salt water until barely tender (you will cook them more, so this step can be skipped unless the meat you are using is really tender, and then cook the potatoes all the way).
fry stew meat (use a bit of oil in the pan if needed only to keep it from sticking, you don't want any extra oil.)
After your meat is browned, add the green chile and garlic salt, salt and pepper. Add potatoes and about a cup of water to de-glaze the pan and get all the good browned bits up. Add the tomato sauce and simmer over low heat for an hour or longer if meat is tough, just until everything gets tender and serve with tortillas and enjoy!