New Mexico Green Chile Stew

3 Tbsp. canola oil
2 lb. pork shoulder, cubed
2 Russet potatoes, diced 1 inch
2 tsp. salt
1 1/2 tsp. cumin
1 1/2 tsp. Los Chileros Mexican Oregano
1 tsp. white pepper
2 Tbsp. flour
1 cup Santa Fe Seasons Flame Roasted Green Chile
2 cups chicken stock

Heat a Dutch oven or heavy bottomed pot over medium-high heat
Once hot, add 1 Tbsp. of canola oil and half the pork and brown on all sides
Transfer to a place and add another Tbsp. of oil and brown the remaining pork
Transfer to the plate with the rest of the browned pork
Reduce heat to medium and add another 2 Tbsp. of oil. Add onion and spices and sauté til fragrant, about 2 minutes
Add flour and stir until it starts to turn light brown, 1-2 minutes
Add green chile, chicken stock and pork. Stir well to combine
Bring to a boil, reduce heat to low, add potatoes and simmer covered for 1 hour or until pork is tender
Serve with flour tortillas and fresh chopped cilantro

Click here for Santa Fe Seasons Flame Roasted Green Chile

Click here for Los Chileros Mexican Oregano