Pork & Green Chili Stew


3 lbsPork Shoulder Chops, cut into ¾” cubes
2 eamedium Yellow Spanish Onions, diced
2 TbspGarlic, Chopped
1 canRoasted Diced Green Chilies
2 Roasted Pablano Peppers, skin peeled and de-seeded
½ bunchCilantro
1 to 2Serrano Peppers, Roasted, peeled, seeded and diced
5 cupsChicken Stock
3 tbspMasa, mixed with some chicken stock for thickening
2 Bay leaves
1 Fresh Oregano stem
1 ½ tspCumin
½ tsp Garlic Powder
Salt & Pepper
Fresh Flour Tortillas to serve over stew


Season cubed pork meat with salt & pepper, ½ tsp cumin and ½ tsp garlic powder. Mix well. Sear cubed pork in 2 tbsp cooking oil over medium high heat. Let pork brown, then add chopped garlic, onions and Serrano peppers, until onions are clear.
Add chicken stock, green chilies, cilantro, roasted pablano peppers. Season with salt & pepper, 1 tsp cumin. Add 2 bay leaves and oregano stem (remove all before serving). Bring to a boil, then lower heat to simmer for at least 1 hour, 2 hours would be better. (Mix Masa with a little chicken broth, then add to stew mixture for thickening).

When ready to serve, cut fresh tortillas into large strips and mix into hot soup. Serve hot! Garnish with a dollop of sour cream and cilantro (small amount of diced tomato may be nice for color.)