New Mexico Style Green Chili And Pork Stew With Potatoes
|Vegetable oil||2 Tablespoon (Use More As Needed)|
|Boneless lean pork||3 Pound, cut into 1/2 to 3/4-inch cubes|
|Onions||2 Large, cut into medium dice|
|Garlic||5 Clove (25 gm), finely minced|
|Chicken stock||4 Cup (64 tbs)|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Poblano chilies||9 , roasted, seeded, peeled, and cut into 1/2-inch pieces|
|Ground cumin||1 Tablespoon|
|Ground mexican oregano||2 Teaspoon|
|Mild chili powder||2 Tablespoon (Mild Red Chili Powder)|
|Jalapeno chilies||2 , seeded and finely minced|
|Green tabasco sauce||2 Tablespoon|
|White distilled vinegar||1 Teaspoon|
|Red bliss potatoes/Other red boiling potatoes||6 , unpeeled,cut into 1/2-inch pieces|
|Warm flour tortillas||6 (For Serving)|
|Grated monterey jack cheese||4 Ounce (For Serving)|
Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat.
Add the pork and saute until gray.
Remove from the pan and place in a 4-quart heavy saucepan.
Saute the onions and garlic in the same pan, using a little more oil if needed.
Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder.
Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.
Add the jalapenos, Tabasco, vinegar, salt, and potatoes.
Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender.