CHILI and PORK STEW
Panchos Restaurant Recipe
2 tablespoons vegetable oil or more as needed
3 pounds boneless lean pork, cut into cubes
2 large onions, cut into medium dice
5 garlic cloves, finely minced
4 cups chicken stock
1/4 cup tomato puree
3-9 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
5-6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into 1/2 inch pieces
warm flour tortillas and grated Monterrey jack cheese for serving
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.
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.