Green Chile Stew 2

You know Fall is just around the corner when Hatch Green Chiles 
show up in the store.  To some people these are the gods of the 
chile world.  Green Chile Stew is to New Mexico mothers what 
chicken soup is to Jewish mothers.  It is the cure all and while 
seemingly easy there are infinite varieties that make it delicious.
At the risk of getting dozens of recommendations on the "right" 
way to make it, here's our version of the classic Green Chile Stew.

1 lb ground beef or diced pork
1/2 cup diced onions
4 small potatoes, peeled and diced 
  (potatoes may be boiled before using to ensure they are cooked)
2 cups green chile, chopped
  (about 4 cans or 5 fresh roasted chiles)
1 cup stewed tomatoes, chopped
  (stewed tomatoes have celery, green peppers, and onion added)
1 tsp garlic salt
1 cups water

Brown meat with onions.  Stir constantly to prevent sticking.
Add green chile, tomatoes, salts, water, and potatoes.  Bring to 
boil and simmer for 15-20 minutes.  Serve immediately with 
flour tortillas.  Makes 4 to 6 one-half cup servings.