New Mexico Green Chile Stew

Ingredients

• 2 tablespoons neutral oil
• 1½ pounds pork shoulder, cut into 1-inch cubes
• 1 onion, diced
• 3 garlic cloves, minced
• 5 cups low-sodium chicken stock
• 1½ cups roasted peeled chopped New Mexico green chiles, mild or hot
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 pound potatoes, cut into ¾-inch pieces
• Salt and black pepper to taste
• Chopped cilantro and warm flour tortillas, for serving

Directions

1. Heat oil in a heavy pot. Brown pork in batches for 8–10 minutes total, then transfer to a plate.
2. Cook onion in the pot for 5 minutes; add garlic and cook 1 minute.
3. Return pork and its juices. Add stock, chiles, cumin and oregano. Simmer partially covered for 60 minutes.
4. Add potatoes and simmer 25–30 minutes, until potatoes and pork are tender. Add stock or water if the stew becomes too thick.
5. Season and serve with cilantro and warm tortillas.