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1 1/2 lbs. Pork meat or beef chuck/steak, cut into cubes
1 1/2 cups Hatch green chile, roasted, peeled, and chopped
4 Russet potatoes, cut into bite-sized cubes
2 Tomatoes,chopped into cubes
1 Medium white or yellow onion, chopped
3 Garlic cloves, minced
5 cups Approx. chicken or beef broth
Salt to taste (I use about 1 1/2 tsp.)
1/2 tsp. Ground pepper
1 tsp Cumin
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INSTRUCTIONS
Place a large saucepan over medium-high heat on the stovetop.
Put in just enough olive oil to coat the bottom of the pan.
Toss in pork or beef and sear. (Remove any excess liquid that may have been rendered & add additional oil if necessary.)
Form a well in the pan and toss in the chopped onion. Fry until translucent.
Add in garlic, tomatoes, chile, and allow to cook down a few minutes.
Add in potatoes and pour in just enough chicken or beef stock to cover all ingredients.
Season with salt, pepper, and cumin.
When it comes to a boil, reduce heat, cover with lid, and allow to cook 45 minutes to an hour, until meat and potatoes are fork-tender. Serve hot and enjoy!
We are Los Foodies de New Mexico! Los Foodies is a community of New Mexico cuisine. We are constantly in search of the New Mexico Food and Beverage industry.
