Chop all vegetables and add everything in the Vegetable section except for one bucket of Hatch Green Chilies and potatoes. Also, add your reserved tbsp Cumin.
Chop your potatoes and place in cold water for use later.
Mix your flour mixture in a bowl with a tight fitting lid.
Cut your pork into 1"+ cubes. Add to your flour mixture and shake well. Add your oil to a hot skillet. Add pork and get a good brown sear on them. While you shouldn't overcrowd your meats in a pan - since you'll be simmering your pork for an extended period - you'll be okay.
Add your chopped vegetables to skillet. Also, add 1 beer and 1 box chicken broth. Simmer until pork cubes are pull apart tender. Usually 1 hour covered.
Drain potatoes and add to skillet. Add additional beer and broth and let simmer for 20 minutes. Or, until potatoes are soft. Add only enough fluids to simmer your potatoes. You don't want your Verde too runny. Just add as needed.
Add your reserved bucket of Hatch Green Chilies and reserved Cilantro to the skillet. Simmer just until fully warmed. Taste test at this point and decide if you want more Cumin, granulated garlic and onion powder since flavors can dissipate with long simmer times. I'll always add more of each.
Tecate Mexican beer pictured. Always an excelent choice!
Hatch Green Chili pictured.
Serve with fresh cilantro, avacados flour tortillas and sour cream. Or, the other items listed above. Your choice!
Enjoy!
