- about 3 pounds of pork shoulder roast or stew meat, trimmed and cut into small chunks
- Flour or masa harina or combination
- olive oil
- 1/2 large yellow onion, chopped
- 2 large garlic cloves, minced
- 2 sm (6 oz?) cans minced marinated green chilis
- 3 Tbs chili powder: hot, mild or combo
- 1 tablespoon each or to taste: cumin, basil, thyme, oregano; and a bay leaf
- salt and pepper, or seasoned S&P (I like Lowry's)
- 2- 15 oz cans low sodium chicken broth
- small jar of roasted red peppers, drained and chopped small
- dash of white wine, lemon juice, OJ or vinegar, for acid
Cut up meat small: salt and pepper. Saute in very large skillet in olive oil until seared all over. Dump in pot with chicken broth and acid juice, simmer. Whisk some of the broth into a little corn or wheat flour to make a paste and stir into pot. Add canned peppers.
Put chopped onion and garlic in skillet w/oil, saute til clear and maybe a little burnt. Add to pot and throw in seasonings. Reduce heat and let stew for a couple hours, uncovered. Stir occasionally so it doesn't scorch on the bottom. Taste and correct seasonings after 30-40 minutes. Add more water or masa harina if needed to adjust thickness. It will thicken quite a lot when it's done.
Scott ate it over rice with sharp cheddar cheese. I ate it with cheese and sweetened rice on the side. The meat would also be very good in a soft tortilla, with refried beans, sour cream and salsa. Don't eat the bay leaf.