Green Chile Pork Stew

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I use red potatoes and leave the skin on. If you can't get fresh New Mexico chiles where you live, check the store's freezer section. Once October hits here in Colorado this is a weekly staple. (And we're having our first mountain snow this weekend) It's perfect.
72f534594e71   •  5 Oct   •  Report
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Ingredients

1 tablespoon canola oil + additional, if needed

2 tablespoons flour

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper,

1 1/4 pounds boneless pork shoulder, cut in 1/2- to 3/4-inch cubes

1/2 medium white onion, diced

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 pound waxy potatoes, peeled and diced into 1/2-inch cubes

3 cups roasted, peeled and chopped New Mexico green chiles

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