Ingredients
The following ingredients have 4 Servings
- 1-2 pounds pork stew meat or pork shoulder (chopped into ½” pieces)
- ¼ cup all-purpose flour (or cornstarch)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- ½ yellow onion (chopped into 1/2 “ pieces)
- 3 large cloves garlic (minced)
- 7 ounces chopped green chile (about 3/4 cup worth (frozen works fine))
- 28 ounces green chile enchilada sauce (about 3½ cups worth)
- 3 cups chicken stock (or water, plus 1 tablespoon chicken base)
- ½ teaspoon kosher salt (adjust to taste)
- 4 cups diced potatoes (about 2 large potatoes)
Instruction
- Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
- In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
- Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
- Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
