Zach’s Green Chile Pork Stew

About 3 pounds pork

shoulder, cut into 

1-inch cubes

2 tablespoons ground cumin 

3 tablespoons vegetable oil 

1 white onion, diced 

4 cloves garlic, minced 

1 (16-ounce) jar mild or    medium Hatch green    chiles, chopped (505 brand    if available) 

1-pound small yukon gold potatoes, cut into wedges 

1 (14.5-ounce) can Ro-tel

1 (10-ounce) can green 

enchilada sauce

1 cup chicken stock

Salt and pepper

Chopped cilantro and lime wedges, for garnish 

Season pork with salt, pepper and cumin. In a Dutch oven over medium high, heat oil until hot. 

Add half of pork and sear until browned, about 5 minutes total. Using a slotted spoon, transfer pork to a plate. Repeat with remaining pork.

Add onion to Dutch oven and sauté until soft, about 3 minutes. Add garlic and sauté just until fragrant, about 1 minute. Stir in green chilies and potatoes. Return pork to pot then add Ro-tel, enchilada sauce and chicken stock. Bring to a boil, then reduce heat to medium-low and let simmer until pork is tender, about 1 hour. 

Season to taste with additional salt and pepper. Serve garnished with cilantro and lime wedges.