Best Green Chile Stew Recipe with flour tortillas

1 Tbsp. canola oil
1 1/2 lbs. pork butt, cut in 1 inch pieces
1 large onion, diced
3 garlic cloves, minced
3 cups crushed tomatoes
6 cups chicken stock
1 tsp. Los Chileros Mexican Oregano
1 lb. potatoes, diced in 1/2 inch cubes
3 cups Santa Fe Ole Hatch Roasted Green Chile
salt and pepper to taste

Heat the oil in a large Dutch oven over medium heat
Season the pork with salt and pepper. Add to the Dutch oven and sear on all sides
Transfer the pork to a plate. Add onion and garlic, cook about 2 minutes
Add tomatoes, Mexican oregano, stock, potatoes and chile
Add pork back in and bring to a boil. Lower to a simmer, cover and cook 45 minutes or until potatoes are tender
Taste and season with salt and pepper if needed.
Serve with warm flour tortillas

Click here for Los Chileros Mexican Oregano

Click here for Santa Fe Ole Hatch Roasted Green Chile