Prep 15 mins
Cook 1 hr 5 mins
From NEW MEXICO magazine, 8/08 Charlie was Charles Elias, who ran Charlie’s Front and Back Door in Albuquerque. I love this stuff! I freeze it without the potatoes, as I dislike their change in texture when thawed, add raw cut-up potatoes to it after thawing and heat until potatoes are tender. Serves 4 generously.
- 1⁄4 cup lard (or oil)
- 1 lb lean pork, cut in 11/2 inch cubes (we use tenderloin)
- 2 tablespoons all-purpose flour
- 1 lb potato, cubed
- 3 cups finely chopped tomatoes (we use Muir Glen Fire Roasted, a mix of both diced and crushed)
- 3⁄4 cup roasted peeled and chopped green chili
- 2 finely chopped garlic cloves
- 1⁄4 ounce dried chile pequins or 1⁄4 ounce Tabasco sauce
- 1⁄2 teaspoon salt (to taste)
- 2 quarts water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it)
- Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.