New Mexico Style Green Chile Stew

• 2 pounds Pork Loin, Cubed
• 2 Tablespoons Vegetable Oil
• 3 Tablespoons Flour, Heaping
• 4 cloves Fresh Garlic, Minced
• 4 cups Low Sodium Chicken Stock Or Broth
• 1 can (10 Oz. Size) Ro*tel Tomatoes
• 2 whole Large Potatoes, Cubed
• 1/2 cups Green Chile, Roasted, Peeled, Chopped
• 2 teaspoons Chicken Bouillon Granules, Or Salt To Taste
• Grated Cheese For Garnish
• Warm Tortillas, To Serve

1. Brown the pork in the oil. Sprinkle flour over the meat and stir.
2. Add the mined garlic, chicken stock, tomatoes, potatoes and chile. Bring to a slow boil (not a rolling boil, as this may cause the meat to toughen).
3. Add bouillon granules or salt to taste. Allow pot to simmer until meat and potatoes are tender (this could take anywhere from 45 minutes to 1 hour).
4. As the stew simmers, it will thicken and get more and more flavorful. When the meat and potatoes are tender, you're ready to serve. Top with grated cheese and enjoy with warm tortillas.

pork loin, vegetable oil, flour, fresh garlic, chicken, tomatoes, potatoes, green chile, chicken, tortillas

Taken from tastykitchen.com/recipes/soups/new-mexico-style-green-chile-stew-2/ (may not work)