Ingredients

• 1 lb. ground pork
• 1/4 cup flour
• 1/2 tsp black pepper
• 1 lb chopped onion
• 1 1/2 lb potatoes peeled and cubed
• 3 large garlic cloves, chopped
• 1 cup chopped hot green chili
• 1 cup chopped medium green chili
• 1 14.5 ox can diced tomatoes
• 1 qt. chicken broth
• 1 tbs ground cumin
• 1 tsp dried mexican oregano
• 1 tsp salt

Directions

• 1. Brown the pork. Use a little vegetable oil to help prevent sticking.
• 2. Remove the pork and cook the onions till soft. Add garlic until fragrant.
• 3. Combine the flour, pepper, cumin, salt and oregano.
• 4. Add pork to flour mixture and add back into the pan. Stir until flour is no longer white.
• 5. Add tomatoes, chili, potatoes and chicken broth. Scrapping the bottom on the pan to release the fond.
• 6. Cook about 30 minutes until the potatoes are tender.
• 7. Adjust seasoning with salt, pepper, cumin and oregano as needed.

Notes

• I use Young Guns Diced Hatch Valley Chili. Its convenient and very tasty.
• This makes a very hot green chili stew. If you want milder, you can use all mild.

Nutrition