Green Chile Stew
|Lean pork||1 1⁄2 Pound, cut into 1 1/2-inch cubes|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, diced|
|Garlic||2 Clove (10 gm), minced|
|Pork broth/Chicken broth||1 Quart|
|Mexican green chilies||6 , roasted, peeled and cut in thin strips (about 1/2 cup) (New)|
|Tomatoes||2 Small, peeled and chopped|
|Potato||1 Large, peeled and chopped|
|Dried oregano||1⁄2 Teaspoon (preferably Mexican)|
In a heavy skillet, brown the pork over medium to medium-high heat, adding a little oil if needed.
When the pork is browned, transfer it to a large stockpot.
Add the onion and some more oil to the same skillet and saute until the onions turn a golden brown, 5 to 10 minutes.
Add the garlic and cook for an additional minute.
Transfer the mixture to the pot with the pork.
Add 2 cups of pork broth to the skillet, raise the heat, and deglaze the skillet, being sure to scrape all the bits and pieces from the sides and bottom.
Pour the broth over the pork in the stockpot.
Add the remaining ingredients to the stockpot, bring it to just below boiling, reduce the heat, and simmer for 1 to 1 1/2 hours, or until the meat is very tender and starts to fall apart.