Roast and peel the green chilies, or open the can of diced green chilies.

Blend the green chilies with water until smooth.

Cube the leftover roast into bite-sized pieces.

Dice the roma tomatoes and potatoes.

Slice the red onion.

Combine the blended green chilies, cubed roast, Veg-All, whole kernel corn, diced tomatoes, diced potatoes, sliced red onion, and vegetable stock in a quart-size pan.

Bring to a simmer over medium heat.

Cook for approximately 1 hour, or until the potatoes are tender and the stew has thickened.