Chef Jim's Green Chile Stew

By JimMac

Ingredients

• 4-5 lb. fresh shoulder butt pork roast or ground pork
• 2 large onions
• 3 cups chopped green chilies (or to taste)- fresh or canned (rinsed )
• 3 cups chopped tomatoes
• 4 russet or Yukon Gold  potatoes, peeled and cubed
• 4 cups chicken broth, or more
• 1/2 t garlic powder
• 1/2 t cumin (or to taste)
• 1/2 t oregano (or to taste)
• salt and pepper

Preparation

Step 1

Cook a shoulder bone-in pork butt roast - enjoy some of it for dinner. Then, cut meat from the bone in large pieces. Place meat and bone in a pressure cooker and cover with chicken broth (Swanson low-sodium is good). Cook for 90 minutes. Alternately, put the meat and bone in a roasting pan and cover with the broth. Cover the pan with tin foil and braise until meat falls apart - approximately 3 hours. Remove meat and bone - shred the meat, cover and place on the side; discard the bone (Rover will love it).

OR fry ground pork until no pink remains.

Melt 1/4 cup of butter (oil can also be used but not olive oil) in the pot. When the foaming subsides, add the chopped onion, garlic, cumin, and oregano. Simmer until the onions are translucent but not browned.

Then, add 1/4 cup of flour to the onions and stir. Simmer, stirring constantly for a minute or two so that the flour loses its starchy flavour.

Add the reserved broth, tomatoes, and potatoes and simmer until the potatoes are cooked but still firm.

Add the reserved shredded pork/ground pork and stir well.

Adjust seasonings (potatoes tend to reduce the impact of seasonings)  and serve with cheese and sour cream.