New Mexico Green Chile Pork Stew

Ingredients

• •Pork shoulder
• •Green chilies
• •Yellow onion
• •Garlic
• •Potato
• •Chicken stock
• •Cumin
• •Oregano
• •Vegetable oil

Steps

1. 1Roast the green chilies directly over an open flame or under a broiler, turning often, until the skins blister and blacken on all sides.
2. 2Place the charred chilies in a covered bowl to steam for 10 minutes, then peel off the skins, remove the seeds, and chop the flesh.
3. 3Cut the pork shoulder into small cubes and brown it in a heavy pot with a little vegetable oil over high heat, working in batches for about 4 minutes each, until deeply seared.
4. 4Remove the pork and cook the diced onion in the same pot for 5 minutes, until softened.
5. 5Stir in minced garlic, cumin, and dried oregano and cook for 1 minute, until fragrant.
6. 6Return the browned pork to the pot along with the chopped green chilies and diced potato.
7. 7Pour in enough chicken stock to cover everything, then bring the pot to a simmer.
8. 8Cover and cook over low heat for 1 hour and 30 minutes, stirring occasionally, until the pork is fall-apart tender and the potato has thickened the broth.
9. 9Season with salt to taste and serve hot with warm tortillas.