Green Chile Stew

Ingredients

3 lbs cubed pork shoulder

1 large onion, chopped

1 14.5 oz can diced fire roasted tomatoes w/o liquid

1 16 oz jar chopped hot green chiles

4 cloves garlic

2 cups chicken stock

2 cups water

1 tsp salt

4 roasted, chopped, deseeded jalepenos (optional)

Directions

Brown the cubed pork on all sides in a Dutch oven. Set the pork aside in a bowl to collect juices. Add the onion and sauté until translucent, releasing the fond from the bottom of the pot. Add the garlic and cook for another minute. Add the pork and juices from the bowl, jalapeños, salt, stock, water, ½ can tomatoes, and ½ of the green chiles. Increase the heat until the stew is simmering. Put the lid on and place the Dutch oven in the oven at 250-275 F for two hours or until meat is very tender. Add the remaining green chiles and tomatoes. This adds a pop of acidity and ensures the stew is spicy.

Notes

Add roasted poblanos at the end, cook 1.5 hours? Did 1 hr 45 mins and the meat was done, could do less I’m thinking