Pork-and-Green-Chili Stew

• 1 1/2 pounds pork butt or shoulder, trimmed of excess fat and cut into small strips or chunks
• 1 medium onion, roughly chopped
• Salt
• 1 tablespoon minced garlic
• 1 14-ounce can diced tomatoes, with their liquid
• 2 cups roughly chopped roasted or broiled green chilies (see above)
• Garlic powder, optional
• Warm flour tortillas or rice for serving

1. Put a large, deep skillet or Dutch oven over medium-high heat.
2. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (youre not looking to brown the pork here).
3. Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
4. Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture.
5. Bring to a boil, and let it boil vigorously for 2 to 3 minutes.
6. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if youre using it.
7. Reduce the heat so the mixture bubbles gently but steadily, and cover partly.
8. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldnt be soupy).
9. Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.

pork butt, onion, salt, garlic, tomatoes, green chilies, garlic, flour tortillas

Taken from cooking.nytimes.com/recipes/1013865 (may not work)