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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Faith Corlett
Servings: 3 to 4
2 tablespoons olive oil
2 pounds boneless pork cubed
½ cup chopped onion
1 clove garlic minced
¼ cup flour
2 cups peeled and chopped fresh tomatoes
4 4 ounce cans of Hatch Chopped Green Chile (depending on heat desired)
2 large potatoes
1 teaspoon salt
1 teaspoon ground pepper
½ teaspoon sugar
1 cup chicken or beef broth
In a large sauce or soup pan with cover heat the olive oil and pork at medium, cook until browned lightly. Add the onion and garlic and sauté with the meat for 3 to 4 minutes. Add flour and stir 1 to 2 minutes. Add tomatoes, green chile, salt, pepper, and sugar. Mix well. Cube potatoes raw and add to the mixture. Add the broth and lower heat. Cover the pot and let it simmer for 1 to 1 ½ hours or until the meat is tender. Serve while hot and accompany with flour tortillas.