Make this stew on a cold, rainy day when you can tend to the pot for hours. The flavors are delicious, but do require finding hatch chillies. Adapted from The Santa Fe School of Cooking and 505 Southwestern.

Ingredients

• 3 lbs pork shoulder (or a similar stewing cut), cut into 1.25″ cubes
• 1 T canola oil
• 1/4 c flour
• 2 onions, diced
• 5 cloves garlic, crushed
• 1.5 t New Mexico chili powder
• 1 t dried oregano
• 1/2 t cumin
• 4 c chicken stock
• 14.5 oz can diced tomatoes
• 2 x 4 oz can Hatch diced green chiles
• 2 x 16 oz jar of 505 Southwester flame roasted green chili (medium)
• 1 lb yukon gold potatoes, cut into 1″ pieces
• 1 red bell pepper, cut into 1/2″ chunks
• 1/4 c cilantro, roughly chopped
• 2 green onions, thinly sliced
• sour cream, avocado, and cheddar cheese to serve

Instructions

1. Toss pork cubes in flour until evenly coated.
2. Heat canola oil in Dutch oven over medium-high heat.
3. Sear meat until browned on all sides. Remove and put on a plate, then set aside.
4. Reduce heat to medium. Add onions to Dutch oven and cook, stirring frequently, until translucent and starting to brown.
5. Add garlic, chili powder, oregano, and cumin. Cook for 1 minute, stirring frequently, until fragrant.
6. Put pork back in Dutch oven, then add chicken stock, diced tomatoes, canned and jarred green chili.
7. Stir, then bring mixture to a boil.
8. Reduce heat to low, cover, and let cook for ~2 hours, stirring occasionally, until the pork is beginning to soften.
9. Add potatoes and red pepper and cook for 30-40 minutes, until pork is soft and tender.
10. Ladle into bowls and serve hot with cilantro, green onions, sliced avocado, a sprinkle of cheddar cheese and a dollop of sour cream.