John,
Here's my basic recipe. I use pork loin because it is so easy to cut up and I like the end result. Many recipes call for pork butt / shoulder. I've changed it over the years and still experiment. Play with it and make it your own.
Ingredients:
2 lbs pork, cut in 3/4" pieces
1 & 1/2 qt roasted and peeled green chile, chopped, Hatch or Pueblo (mild, medium,or hot mixed to your liking. I suggest starting mostly mild so you don't make something you cant eat
1 15 oz can fire roasted diced tomatoes
1 lg onion chopped
4-6 garlic cloves minced
1 tbl ground cumin
1 tbl mexican oregano
1 tbl ground coriander
regular olive oil
3 15 oz cans of low sodium chicken broth
1/2 cup all purpose four
2 tsp salt
Directions:
Shake cut up pork with flour in bag, shake off excess. Brown pork in olive oil and remove. Soften chopped onion in same pot with olive oil scraping up brown bits. Add garlic and cook for 30 seconds to 1 minute only. Return meat and add chicken broth. Add chopped green chile and tomatoes. Stir in spices. Add water if needed to consistency that looks right to you. Maybe a 15 oz can more or less. Bring to a boil and reduce to a simmer for 1 1/2 to 2 hours. Add water if needed.
