This is from a cooking series on PBS that I saw years ago called “Cooking Secrets of the C.I.A. (Culinary Institute of America) They have a companion cookbook to that series. I have it and this is from that book. They are many great recipes in the book and they have great planned menus. This recipe is from the “Superbowl Sunday Dishes” section…
Recipe By : CIA
Servings : 10
2 tablespoons vegetable oil
3 pounds boneless lean pork — cut in 1/2″ cubes
2 large onions — diced
5 cloves garlic — minced
6 cups chicken stock
1/4 cup tomato puree
3 to 9 poblano or hatch chilis, roasted, seeded & peeled — cut in 1/2″ pieces
1 tablespoon ground cumin
2 teaspoons ground Mexican oregano
2 tablespoons mild chili powder
2 whole jalapeno chili pepper — seeded and minced
2 tablespoons green Tabasco sauce
1 teaspoon white vinegar
2 teaspoons salt
6 red potatoes — cut in 1/2″ pieces
Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until brown. Remove from the pan and place in a 4 qt. heavy pot. Saute the onions and garlic in the same pot, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.
Add the jalapenos, chopped poblanos and (tomatoes optional), Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender.
Serve in bowls, accompanied with warm flour tortillas and grated pepper jack cheese.