2cupsroasted, peeled, chopped green chile(1 – 13 oz tub if you’re buying at the store)
2cupschicken broth
3large russet potatoespeeled and cubed
tablespoonground cumin
teaspoondried Mexican oregano
2bay leaves
1-to-2teaspoonssalt
1/4teaspoonground black pepper
Options for garnish: Avocado, goat cheese, shredded cheese, tortillas, salsa, and more.
Instructions
Green Chile and Pork StewStart to finish 2 hours Serves 12In a large pot heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until the onion becomes translucent. Add the meat to the pan and stir until it’s brown on all sides.Sprinkle the mixture with the flour. Stir the mixture continually until the flour is absorbed. Pour in the diced green chilies (no need to drain any liquid). Add the chicken broth, cumin, oregano, bay leaves, salt to taste, and pepper. Bring to a boil. Reduce the heat to low and simmer. Cover with a lid and stir occasionally, until the pork is cooked through and tender (approximately 45 minutes).Add the potatoes to the mixture and simmer an additional 30 to 45 minutes, or until the potatoes are tender.Serve alone or with any of my family's favorites: shredded cheese, avocado, goat cheese, tortillas, sopapillas, chips, a large glass of milk.