I suppose I really shouldn't be rating this recipe, but I feel I must as what I ended up with never would have occurred if it hadn't been for this recipe. I followed this almost exactly except I omitted the potatoes and subbed black beans and corn, and instead of the roasted poblano I diced two fresh chili peppers. That was my mistake. Just one sip and my throat was on fire! Okay, so how to reduce the heat...? Hmm, well here's some leftover nacho cheesy dip that wasn't very spicy. Good, but still too hot. Hey, how about some tomato juice? There, that's about two cups or so. Well, it's still really spicy, but at least I can actually taste everything now. I think that'll be good enough. Thanks!
I was going to post the TOH recipe for this, but I found yours instead. I made the TOH version. The only differences in the two recipes are the pork (I used a roast that I cut up and browned, chicken broth, carrots, celery, corn and 3 small cans green chilies. The flavor is very traditional and heartwarming. Especially today. It is raining. The prep is easy and the indredients are simple and easy to find in the states.