I started with this recipe made some modifications.  I found the original not to be tart enough, hence the pomegranate molasses.

Here is the recipe at Food Network

Ingredients:

• filling:
  • ¾ pound Italian prune plums, quartered and pitted
  • 2 tablespoons Minute tapioca (sub 1 T cornstarch)
  • 2 tablespoons creme de cassis liqueur
  • plus some of the sugar below
  • 1 ¾ cups sugar, divided (sub some pomegranate molasses)
• crust:
  • plus some of the above sugar
  • ¼ pound (1 stick) unsalted butter, at room temperature
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon ground cinnamon (sub cardamom?  )
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • (add orange zest?  ) (juice?  )

Directions:

• soften butter
• Preheat the oven to 350 degrees.
• Butter and flour a 9-inch spring-form pan and place it on a sheet pan.
• Place the plums, tapioca, creme de cassis, and ¾ cup of the sugar in a mixing bowl and stir to combine.
  • Allow to sit for 15 minutes.
• In a small bowl, combine the flour, cinnamon, salt, and baking powder.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy.
  • With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs.
  • Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs.
• Set aside ¾ cup of the crumb mixture and pour the rest into the spring-form pan.
  • With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides.
  • Arrange the plums in concentric circles on the crust.
  • Sprinkle the remaining crumb mixture evenly on top.
• Bake for 1 hour, until the fruit is bubbling and the crust is golden.
• Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

My spring-form is 10 inches and some other adjustments:

• filling:
  • 1 lb of plums
  • 4 T c de c
  • 4 T pom molasses
  • 1 T cornstarch
  • ½ cup sugar
  • blood orange zest
• crust:
  • 1 ⅓ C flour
  • ¾ t cardamom
  • ¾ C sugar
  • I used juice from the plum mixture instead of water (and it was more like 2 T)

I cobbled together elements from three green chili stew recipes to form a super recipe.  I put together an ingredient list and directions for my version at the bottom.

The short advice is I used neither cumin nor tomatoes though I did use a couple pounds of frozen (bought on-line) hot green chilies.  I also used some leftover elk steak as part of the meat (in lieu of adding beef or more pork) next to a pound of pork butt, and I added both ground flax seed and oat bran (both as thickeners and for a fiber and micro nutrient boost).

Sources

authentic New Mexico green chili stew

https://www.food.com/recipe/authentic-new-mexico-green-chile-stew-277862

Ingredients:

• 12-15 Hatch green chilies
  • (if not available substitute Anaheim and add 1 or 2 jalapenos)
  • [You can find green chilies on-line.]
• 2 lbs pork shoulder
• 2 t vegetable oil
• ¹⁄₂ C onion finely chopped
• 2 garlic cloves minced
• 6 C chicken broth
• 6 oz beer (optional)
  • [The right beer can give a good citrus flavor.]
• 1⁄₂ t oregano
  • [Skip.  Let the chili shine.  ]
• 1 t salt
• 1 t pepper
• 3 bay leaves
• ¹⁄₂ t cumin
  • [Skip.  Let the chili shine.  ]
• 10 oz can diced tomatoes
  • [Skip.  Let the chili shine.  ]
• 3 large potatoes ¹⁄₂ inch diced
• 2 T butter + 2 T flour [This is a roux meant for thickening.  I used flax and bran instead.]

Directions:

• Broil green chilies in the oven turning often to evenly darken skin making sure they don’t burn.
• Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
• While the chilies are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
• add jalapeno, broth, half a can of beer, spices.bring to a simmer.
• let simmer for 1 hour.
• Peel skin from chilies, chop and add to the pot (including the seeds).
• Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
• Simmer until potatoes are done.
• melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly — add to the pot.

The Best Green Chile Stew

https://barefeetinthekitchen.com/best-green-chile-stew-recipe/

Ingredients:

• 1-2 lbs pork stew meat or pork shoulder chopped into ½ inch pieces
• ¼ C all-purpose flour or cornstarch
  • [This is meant for thickening.  I used flax and bran instead]
• ½ t kosher salt
• ½ t freshly ground black pepper
• ½ t garlic powder
  • [I use fresh but either should suffice.  Not required to use both but can do.]
• 1 T olive oil
• ½ yellow onion chopped into ½ inch pieces
• 3 large cloves garlic minced
• 7 oz chopped green chili (about ¾ cup worth, frozen works fine)
  • [More will be required.  Find frozen hot on-line.]
• 28 oz green chili enchilada sauce (about 3½ C)
  • [Just no.  Get good green chilies and let them shine.]
• 3 C chicken stock or water, plus 1 tablespoon chicken base
  • [Not “or water”.  Get or make stock.  Low or no sodium is fine.  Only use the base if you are making a poor-man’s stock, and then prefer Better than Bouillon.]
• ½ t kosher salt (adjust to taste)
• 4 C diced potatoes (about 2 large potatoes)

Directions:

• Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
• In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and saut until translucent, approximately 2-3 minutes.
• Add the dusted pork and cook until browned, approximately 5 minutes. Add the chilies, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
• Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes.
• Enjoy!
• Or in a slow cooker:
  • Combine all ingredients in the slow cooker pot and cover.
  • Cook on high for 6 hours or until potatoes and pork are tender.

This recipe doubles beautifully!

New Mexico Green Chile Stew

https://www.allrecipes.com/recipe/184197/new-mexico-green-chile-stew/

Ingredients:

• 1 lb beef tenderloin, cubed
  • [Filet mignon in stew?  Or just save your money and get rump or something cheap.]
• 1 lb boneless pork loin, cubed
• ¼ C masa harina
  • [Again, thickener.  Could be used in conjunction with the flax and bran if you want that flavor included.]
• 1 T olive oil
• 1 red onion, chopped
  • [I used yellow.  Red will give a stronger onion flavor.]
• 3 C chopped fresh tomatoes
• 2 C diced green chili peppers
  • [Probably more.]
• 2 C low-sodium beef broth
  • [I think I would stick to chicken.]
• 1 T ground cumin
  • [Skip.  Let the chili shine.  ]
• 1 large potato, cubed
• 3 cloves garlic, minced
• 2 t chopped fresh oregano
  • [Skip.  Let the chili shine.  ]
• 2 t chopped fresh cilantro
  • [Skip.  Let the chili shine.  ]
• dash cayenne pepper (optional)
  • [Definitely use.  ]
• salt and white pepper to taste

Directions:

• Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat and cook and stir the meat cubes until evenly browned (about 10 minutes).
• Place the meat, red onion, tomatoes, green chili peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt, and white pepper in a slow cooker. Cook on low until the meat is tender, about 8 hours.

My version…

Ingredients:

• olive oil
• 1 ½ lbs pork butt (small cubes)
• 1 ½ lbs elk steaks (leftover, small cubes)
• 2 onions yellow diced
• 3 C potatoes diced
• 3-6 T each ground flax seed + oat bran
• 4-6 garlic cloves
• 32 oz IPA
• 8 C chicken stock (homemade)
• 2 lb green chili hot (from frozen)
• 3-4 bay leaves
• salt, pepper (black and white), cayenne (not optional, duh)

Directions:

• Quickly brown pork cubes in olive oil (in batches if required) and remove to bowl with a slotted spoon.
• Gently fry onion in remaining oil and pork renderings.
• Before they brown add the potatoes.
• Add the flax and bran and garlic.
• Add the beer, stock, green chili, and bay leaves.
• The salt can be added all at the end but I tend to add some to the friend onions and then adjust to taste once all the liquid has been added.
• Simmer for as long as you can stand (you want the meat to be fall-apart tender).  I would guess at least one hour.  I simmered my first batch for maybe four or five.
• Serve with crusty bread, especially a baguette.

Enjoy!