Guisado

• 12 ounces tiny new potatoes
• 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
• 2 teaspoons olive oil
• 1 large clove garlic
• 1 jalapeno
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 8 ounces lean pork (from tenderloin)
• 8 ounces poblano peppers or green bell peppers
• 1 cup no-salt-added beef or chicken stock
• 1 14- or 15-ounce can no-salt-added whole tomatoes
• Freshly ground black pepper

1. Scrub potatoes, and cook in water to cover in covered pot until they are tender, about 20 minutes, depending on size.
2. Chop whole onion.
3. Heat nonstick pan until it is very hot; reduce heat to medium high, and add oil.
4. Saute onion until it softens and begins to brown.
5. Chop garlic, and add to onion as it cooks.
6. Wash, halve, trim, seed and finely mince the jalapeno, and add to the onion with cumin and oregano.
7. Trim fat from pork and cut in small cubes; add to onion and brown.
8. Wash, trim, seed and chop the poblanos, and stir into the pot.
9. Add to the pot the stock and the tomatoes, but not the juice from the can; squeeze the tomatoes with your fingers before adding.
10. When the potatoes are cooked, drain, cut into small chunks and add to the pot.
11. Season with pepper.

potatoes, onion, olive oil, clove garlic, jalapeno, ground cumin, oregano, lean pork, peppers, nosalt, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5663 (may not work)