Add chicken stock to a medium saucepan and bring to a boil. Add potatoes and simmer, covered, for 8 to 10 minutes or until nearly tender.

In the meantime, cut the pork and sprinkle with the chili powder, cumin, and cayenne. Toss to coat. Add oil to skillet, heat over medium heat and when hot add garlic. Saute for a minute, then working in batches, add half the pork, and cook until browned and just cooked through. Remove from skillet and set aside. Add and saute the remaining pork, adding in a little additional oil if needed. Drain any excess fat and return the first batch of pork and any juices to the skillet.

Add the potato mixture, bring it to a simmer. Stir in the green chilies and simmer until potatoes are just cooked through. Taste for salt and pepper and add as needed. If stew seems too thick, add a lttle extra chicken broth.

Notes:

• If desired one can of rinsed beans, black or pinto, rinsed and drained and/or 1 can of corn, drained or equivelent amount of frozen (about 1 1/2 cups) may be added.
• Instructions to add optional biscuit topping are in the body of the post.