Green Chile Stew

Heat olive oil over medium-high heat in a large soup pot. Pat pork shoulder cubes dry with paper towel then season liberally on all sides with salt and pepper. Working In batches, carefully brown the pork cubes; set aside and continue until all pieces have been browned.

Once all the pork has been removed from the pan, add onion and garlic plus a pinch of salt and pepper. Saute until translucent, about 5-6 minutes, stirring frequently. Return pork to the pan along with any residual juices that may have collected.

Add the broth to the pot and carefully deglaze the pan using a wooden spoon to scrape up any browned bits from the bottom. Stir In potatoes along with another pinch salt and pepper. Bring to a boil then reduce to a simmer until potatoes are tender, about 20 minutes.

Stir the green chile in to the pot and cook an additional 30 minutes on low. Check for seasoning and adjust accordingly before serving. Garnish with fresh cilantro if you wish.