Charlie's Green Chile Stew

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.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 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)

Directions

1. 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.