Ingredients
2 cups diced yellow onions
1 cup diced poblanos
3 lbs. diced pork
2 Tbsp. minced garlic
2 Tbsp. cumin powder
2 Tbsp. ground coriander
2 Tbsp. jalapeño powder
5 Tbsp. green chili powder
2 Tbsp. onion powder
3 cups chicken stock
Salt and pepper to taste
Preparation
In a stewing pot, sauté vegetables until tender.
Add diced pork. Add all dry ingredients.
Stir well for a couple of minutes, blend well. Add chicken stock and let simmer on low to medium heat for 11/2 hours or until fork tender.
Skim fat off surface as stew simmers. Season with salt and pepper just before service, only if needed, to your taste.
Serve in a bowl with pepper Jack cheese, roasted serrano pepper and warm, buttered flour tortillas.
