Green Chile Pork Stew with Potatoes

File this one under the "something new" category. I was craving mexican food, particularly the great smothered burritos and soft tacos you can get at La Puente. Their "smothered" sauce is a delicious pork chile verde. I haven't replicated it here, but what I have done is create a darn good chile/stew that was perfect on a cold February evening. It's a little work, but so are a lot of things that are this good. This recipe is adapted from the Culinary Institute of America Cookbook.

Green Chile Pork Stew with Potatoes

2 T. canola oil

2 lb boneless pork shoulder, cut into 1-inch cubes

salt and pepper as needed

2 large yellow onions, diced

1 T. minced garlic

6 c. chicken broth

1/2 c. tomato puree (can also use fresh tomatillos)

3-4 fresh poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces

1 T. mild red chile powder

1 t. cumin

1 t. Mexican oregano

2 fresh jalapenos, seeded and finely minced

2 t. green tabasco sauce

1 t. white vinegar

3 c. cubed russet potatoes, peeled

2 c. cooked cannelini beans, rinsed and drained

1/3 c. chopped cilantro

3 T. chopped flat leaf parsely

Heat the oil in a casserole or Dutch oven over medium heat until it shimmers. Season the port with salt and pepper and saute until lightly colored on all sides. Transfer the pork to a plate or dish using a slotted spoon, allowing most of the oil to drain back into the pan. Return the pan to the heat, add the onions and garlic and saute, stirring frequently, until translucent, 6 to 8 minutes.

Return the port and any juices it may have released to the pan. Add the broth, tomato puree, poblanos, chili powder, cumin, and oregano. Bring the liquid to a boil. Immediately adjust the heat to a gently simmer. Simmer, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, potatoes, and beans. Continue to stir, covered, until the potatoes and pork are very tender, about 20 minutes. Stir in cilantro and parsley.