Green Chile Stew

Ingredients

• 1½ lb pork shoulder
• 16 oz roasted green chiles
• 1 medium yellow onion
• 4 clove garlic
• 4 cup chicken broth
• 14½ oz diced tomatoes
• 1 lb potatoes
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• ¼ cup cilantro (optional)
• 2 lime wedges (optional)

Steps

1. Trim excess fat from pork shoulder and cut into 1-inch cubes. Season generously with salt and pepper.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork cubes in batches, then remove and set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, cumin, and oregano, cooking for another minute until fragrant.
4. Return the pork to the pot. Add chicken broth, diced tomatoes, and roasted green chiles. Bring to a simmer, then reduce heat, cover, and cook for 60 minutes.
5. Peel and dice the potatoes into 1-inch cubes. Add them to the stew and continue to simmer, covered, for another 20-30 minutes, or until pork is very tender and potatoes are cooked through.
6. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh cilantro and a lime wedge, if desired.