There have been recipe threads in the past. There used to be a poster here by the name of Zenster (now sadly banned after a couple of meltdowns) who curated at least two that I remember. Here’s an aggregate thread done by him. Doesn’t mean you can’t start a new one, though. 
Here’s a nice cold-weather stew. I don’t use Hatch chilis because of the heat factor. I use anaheims, which give a bit of heat, but not blistering. Sorry about all the weird bolding.
Green Chili Stew
INGREDIENTS
12 hatch green chilies (if not available anaheim will work too)**
2 lbs pork shoulder
2 tablespoons vegetable oil
1 ⁄2 cup , finely chopped
2 minced garlic cloves
6 cupschicken broth
6 ounces beer
1 ⁄2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1⁄2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour
DIRECTIONS
Broil green chiles 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 chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
Add broth, half a can of beer, spices. Bring to a simmer.
Let simmer for 1 hour or until meat falls apart.
Peel skin from chiles, 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.