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
Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
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.
Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
