Mexican Green Chile Stew

Ingredients:

• 2 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 4 medium roasted green chiles, peeled and chopped
• 2 tbsp all-purpose flour
• 4 cups chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and black pepper to taste
• 2 medium potatoes, peeled and diced
• 2 medium carrots, diced
• 1 cup frozen corn
• 2 tbsp chopped fresh cilantro leaves

Instructions:

1. In a large saucepan or Dutch oven, heat oil over medium-high heat. Add pork and cook until browned, about 5 minutes.
2. Remove pork from the pan with a slotted spoon and set aside.
3. Add onions and garlic to the same pan and cook until softened, about 5 minutes.
4. Stir in chopped green chiles and cook for 1 minute.
5. Stir in flour and cook for 1 minute.
6. Gradually add chicken broth, oregano, cumin, salt, and pepper.
7. Return pork to the pan and bring to a simmer.
8. Reduce heat to medium-low and cover. Cook until pork is tender, about 1 hour.
9. Stir in potatoes, carrots, corn, and cilantro.