Recipe(tried): Pancho's Mexican Buffet Green Chile Stew

PANCHO'S MEXICAN BUFFET GREEN CHILE STEW

While the "Panchos Green Chili Stew With Potatoes" found elsewhere on this site is a good green chili stew recipe, it just does not recreate the Pancho's Mexican Buffet's stew. In my quest to duplicate it I bought several quarts of the real thing and began amending the other recipe to match. I came close, but finally ended up bribing a Pancho's waitress to copy the ingredients list for me. This recipe is the result, and aside from being a little bit redder in color it tastes the same. Enjoy.

2 tablespoons olive oil (or more as needed)
1 1/2 pounds boneless lean pork, cut into 1-inch cubes (cut up pork chops)
3 large poblano chilies, roasted, seeded, peeled, and cut into 1/2x3/4-inch pieces (about 2 1/4 cups). if not using roasted, cut up peppers can be saut ed to same effect.
1 large yellow onion, cut into pieces of about 1/2x1/2-inch (about 2 1/2 cups)
2 jalapeno chilies, seeded and finely minced (about 1/2 cup)
1 (32 oz) box Swanson Chicken Broth
2 tablespoons dried minced garlic, reconstitute with 3 tbsp water (savory or penzey's brand)
1 tablespoon ground cumin
1 cup diced tomatoes (canned, drained well)
2 teaspoons mexican oregano (greek oregano is acceptable)
1 tablespoon medium red chili powder (savory or penzey's brand)
1 teaspoons white distilled vinegar
2 teaspoons salt
4 to 5 peeled Yukon Gold potatoes, cut into 1-inch pieces

In an Air Fryer cook the cut up pork at 375 degrees F for 14 minutes.

In a 4-quart heavy saucepan saut the cut up chilis and poblanos, remove and reserve.

Saut the onions and garlic in the same pan using a little more oil if needed. To avoid scorching the garlic, saut the onions first and in the last 2 - 4 minutes of saut ing add the garlic.

Deglaze the pan with the Chicken Broth. Add the cooked poblanos and jalapenos, salt, cumin, oregano, chili powder, vinegar, and the pork to the saucepan.

Add peeled and sliced potatoes to preference (I like lots of potatoes).

Bring the mixture to a boil for a few minutes then reduce the heat to a simmer and cook covered for 1 hour, stirring occasionally.