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Ingredients
- 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 ½ “ pieces
- 3 large cloves garlic minced
- 7 ounces chopped green chile about ¾ 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
Instructions
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Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
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In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
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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.
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Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
