Recipe: Pancho's Mexican Buffet Green Chile and Pork Stew with Potatoes

PANCHOS GREEN CHILE AND PORK STEW WITH POTATOES

2 tablespoons vegetable oil (or more as needed)
3 pounds boneless lean pork, cut into 1/2- to 3/4-inch cubes
2 large onions, cut into medium dice
5 garlic cloves, finely minced
4 cup (16 tbsp) chicken stock
1/4 cup (16 tbsp) tomato puree
3 to 9 poblano chilies, roasted, seeded, peeled, and cut into 1/2-inch pieces
1 tablespoon ground cumin
2 Teaspoon Mexican oregano
2 tablespoons mild red chili powder
2 jalapeno chilies, seeded and finely minced
2 tablespoons green Tabasco sauce
1 Teaspoon white distilled vinegar
2 teaspoon salt
5 to 6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into 1/2-inch pieces
FOR SERVING:
Warm flour tortillas
Grated Monterrey jack cheese

Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until gray. Remove from the pan and place in a 4-quart heavy saucepan.

Saute the onions and garlic in the same pan, using a little more oil if needed.

Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder to the pork in the saucepan. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender.