1poundRed New Potatoesscrubbed (do not peel) and cut into ¾-inch pieces
1teaspoonKosher Salt
3 7-ounce cansdiced Mild Green Chilesdrained. See NOTES below
Garnish: chopped red pepper torn cilantro leaves
Instructions
In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
1 large Red Onion, 3 large Garlic Cloves
Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
6 cups Low-Sodium Chicken Stock, 1 pound Red New Potatoes, 1 teaspoon Kosher Salt, 3 7-ounce cans diced Mild Green Chiles
Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.
Garnish: chopped red pepper
Notes
Chile notesIn the southwest and west we'd make this with fresh roasted Hatch green chilies in season. Unfortunately they are not accessible everywhere out of the region or out of season which is why we suggest canned green chilies. They won't be exactly the same but will allow enjoyment of this delicious dish.Since the original publication of this recipe there now are online growers of Hatch chilies who ship and freeze the roasted chilies so they are more readily available. If using canned chilies and if liking some spicy heat, substitute one of the cans for Hot Green Chilies.