A fragrant, flavorful, comforting, authentic pork stew from the Pink Adobe Restaurant in Santa Fe that showcases Hatch green chiles from New Mexico.
|■2 tablespoons olive oil|
|■2 pounds boneless pork, cut into 1-inch cubes|
|■½ cup chopped onion (I used 1 small onion)|
|■1 clove garlic, minced (I used 2 garlic cloves)|
|■¼ cup flour|
|■2 cup peeled and chopped fresh tomatoes|
|■2 cups roasted, peeled and chopped fresh green chilies or 2 7-ounce cans green chilies, drained and chopped (I used 8 Hatch chiles that I roasted and skinned – 4 regular and 4 hot)|
|■1 fresh jalapeno chopped (I omitted this for fear of making it too hot for the family)|
|■1 teaspoon salt (I used ¾ teaspoon)|
|■½ teaspoon freshly ground black pepper (I used a few grinds of the pepper mill)|
|■½ teaspoon sugar|
|■1 cup chicken or beef broth (I used chicken broth)|
1.Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. 2.Serve with flour tortillas.