- 2 tbsp olive oil or vegetable oil
- 2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
- 1/2 Cup onions, chopped
- 1 clove Garlic, minced
- 1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
- 2 cups fresh tomatoes, peeled and chopped
- 2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
- 1 fresh jalapeno pepper, chopped
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp sugar
- 1 cup Chicken or beef broth (more if needed)
- 2-3 large russet potatoes, cut into the size of your choice The potatoes are optional...they are not Original, but I like my stew with potatoes
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. Serve with flour tortillas, or corn if you prefer.
