Recipe(tried): Green Chile Pork Stew, Flour Tortillas and Fruit Salad

We love this stew, the fennel gives it such a nice flavor. I especially like the recipe because it is heavy on the vegetables and lighter on the meat than many chile stews. By the time I trim a 3-3 1/2 pound boneless but roast, I am down to just a little more than 2 pounds of very lean meat, but it cooks up a little more tender than loin. to go with it, I made flour tortillas (however, still looking for the perfect recipe) and a fruit salad with strawberries, oranges, mango and fresh pineapple.

Green Chile Pork Stew
6-8 servings

3 to 3 1/2 pounds boneless pork butt, WELL trimmed
1 tablespoon cooking oil
1 cup chopped onion
3 cloves garlic, minced
3 cups water
2 (14 1/2 ounce each) stewed tomatoes
6 or 7 Roasted, Peeled New Mexico chiles or 2 cans (4ounce each) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano (preferrably Mexican oregano)
2 teaspoons fennel seed
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups cubed peeled potatoes (about 2 medium baking potatoes)
pinto beans (see below) or use canned, rinsed and drained pinto beans
1/4 cup chopped cilantro (optional)

Cut pork into 1 inch cubes, cutting away excess fat as needed. Brown the cubes in the oil in a heavy dutch oven. I like to do this in batches, removing each browned batch to a plate until all pork is browned.
When all pork is well browned and removed, add the onions and garlic to the dutch oven and saute briefly, add pork back to the pan and saute for 3 minutes, stirring often. Discard any excess grease accumulated during the process.

Add the water, tomatoes, chilies, and seasonings. Bring to a boil over medium heat then place in a 325 degree oven and bake for 1 hour.
Add potatoes and bake for 1 hour more, or until meat and potatoes are tender.

Remove from oven and add the cooked or canned pinto beans, and enough bean liquid to achieve a consistency you desire. Add salt to taste and simmer for 20 minutes. Add the cilantro.

Pinto Beans

1 cup dried pinto beans
1/2 small onion, cut in 2 (remove before adding beans to stew)
2 cloves garlic, crushed

Wash and soak pinto beans for 4-6 hours. Discard soaking liquid and place beans in a 3 quart sauce pan with remaining ingredients and approximately 4 cups water. Bring to a boil, reduce heat and simmer for 1-2 hours until tender.