Charlie'S Green Chile Stew - cooking recipe

Ingredients

1/4 cup lard (or oil)
1 lb lean pork, cut in 11/2 inch cubes (we use tenderloin)
2 tablespoons all-purpose flour
1 lb potato, cubed
3 cups finely chopped tomatoes (we use Muir Glen Fire Roasted, a mix of both diced and crushed)
3/4 cup roasted peeled and chopped green chili
2 finely chopped garlic cloves
1/4 ounce dried chile pequins or 1/4 ounce Tabasco sauce
1/2 teaspoon salt (to taste)
2 quarts water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it)

Preparation

Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.