New Mexico Green Chile Stew

Ingredients

• 2 1/2 pounds boneless pork shoulder, cut into 3/4-inch cubes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons lard or vegetable oil
• 2 large onions, diced
• 6 garlic cloves, minced
• 2 pounds roasted Hatch green chiles, peeled, seeded and chopped
• 1 tablespoon dried Mexican oregano
• 2 teaspoons ground cumin
• 6 cups chicken broth
• 1 1/2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
• 2 tablespoons masa harina
• 1 tablespoon fresh lime juice
• Warm flour tortillas, for serving

Before you cook

• Cut the pork shoulder into 3/4-inch cubes and pat them dry.
• Season the pork with the salt and black pepper.
• Peel, seed and chop the roasted green chiles, saving any juices.
• Peel and cube the potatoes.

Steps

1. Heat the lard in a large heavy pot over medium-high heat until it shimmers.
2. Brown the pork in three batches, 6 minutes per batch, moving each to a bowl when it is crusty.
3. Lower the heat to medium and add the onions to the pot.
4. Cook the onions for 8 minutes, scraping up the browned bits as they release their water.
5. Stir in the garlic, oregano and cumin and cook for 1 minute.
6. Return the pork with its juices and pour in the chicken broth.
7. Bring the stew to a simmer, cover it partly, and cook for 1 hour.
8. Add the chopped green chiles with their juices and the potatoes.
9. Simmer uncovered for 35 minutes, until the pork is tender and the potatoes are soft.
10. Whisk the masa harina with 1/4 cup of cold water in a small bowl until smooth.
11. Stir the masa slurry into the stew and simmer for 5 minutes to thicken it slightly.
12. Add the lime juice and taste for salt and heat.
13. Ladle into bowls and serve with warm flour tortillas for scooping.