Green Chile Stew

• 2 tablespoons Canola or Vegetable Oil
• 2 pound trimmed Pork Butt, cut into 1-inch pieces
• 1 large Red Onion, peeled and finely chopped
• 3 large Garlic Cloves, peeled and diced
• 6 cups Low-Sodium Chicken Stock
• 1 pound Red New Potatoes, scrubbed (do not peel) and cut into ¾-inch pieces
• 1 teaspoon Kosher Salt
• 3 7-ounce cans diced Mild Green Chiles, drained Note: if liking some spicy heat, substitute one of the cans for Hot Green Chilies*

Garnish: chopped red pepper, torn cilantro leaves

1. In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
2. Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
3. Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
4. Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.

*To substitute fresh, roasted chilies instead (use 3 cups): Put chilies over a gas flame or grill and allow to char on all sides by turning. Place them in a bowl covered with plastic wrap or a sealed plastic bag for about 20 minutes. The charred outer skins should rub right off and you can proceed with seeding and chopping them.