Recipe from the Pink Adobe's cookbook, From Breakfast to Midnight, by Denise Lynch
Summary: A fragrant, flavorful, comforting, authentic pork stew from the Pink Adobe Restaurant in Santa Fe that showcases Hatch green chiles.
2 tablespoons olive oil
2 pounds boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup flour
2 cup peeled and chopped fresh tomatoes
2 cups roasted, peeled and chopped fresh green chilies or 2 7-ounce cans green chilies, drained and chopped
1 fresh jalapeno chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 cup chicken or beef broth
Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.
Serve with flour tortillas.