6 to 8 fresh long green chiles, roasted, peeled, seeded, coarsely chopped
1 medium onion, chopped fine
3 to 5 cloves of garlic, minced
1 teaspoon each oregano and cumin
Juice of 1/2 lime
1 lb lean pork, cut into 1" cubes
Up to 1-1/2 cups chicken stock
Salt, black pepper, and hot green chiles to taste
1 tablespoon olive oil
Heat Dutch oven or medium saucepan over high. Saute onion, garlic,
oregano and cumin until onion is clear. Add green chiles, saute
and stir. Add pork cubes and stir to seize all sides of the pork;
add lime juice and mix.
Now add chicken stock, stopping when most of the pork cubes are
covered with liquid. Stir well, reduce the heat to a simmer, cover
and set the timer for 30 minutes. Check occasionally to make sure
the stuff isn't scorching on the bottom. When the timer goes off,
check the consistency and either add more stock if it's gotten
thicker/drier than you like it, or raise the heat and cook uncovered
to thicken if it's too runny. Add salt and black pepper now.
Serve with fresh corn tortillas, a pepper-garlic-onion garnish I'll
describe shortly, and lots of cold beer, horchata, or jamaica.
You can also serve this with sour cream, which is nice.