1/4 CUP OLIVE OIL
2 LARGE YELLOW ONIONS, PEELED AND CHOPPED (ABOUT 4 CUPS)
8 TEASPOONS CHOPPED GARLIC
8 FRESH JALAPENO PEPPERS, STEMMED, SEEDED, AND MINCED
3 CARROTS, PEELED AND SLICED CROSSWISE INTO 1/2-INCH PIECES
1 1/2 TABLESPOONS DRIED MEXICAN OREGANO
2 1/2-3 POUNDS BONELESS PORK SHOULDER, CUT INTO 1-INCH CUBES
5 CUPS CHICKEN STOCK
1 CAN (28 OUNCES) DICED TOMATOES, DRAINED
1 POTATO, ABOUT 8 OUNCES, PEELED AND GRATED
1 CAN (27 OUNCES) ROASTED AND PEELED DICED GREEN CHILES, DRAINED
GARNISH WITH
MEXICAN CREAMA
CHOPPED FRESH CILANTRO
STEAMED RICE
QUESADILLAS
1. WARM THE OIL OVER MEDIUM HEAT IN A 4 1/2-5 QUART HEAVY STOCK POT. ADD THE ONIONS, GARLIC, JALAPENOS, AND CARROTS AND COOK, STIRRING ONCE OR TWICE, FOR 10 MINUTES. STIR IN THE OREGANO AND THE PORK AND COOK, STIRRING OCCASIONALLY, UNTIL THE MEAT HAS LOST ALL PINK COLOR, ABOUT 10 MINUTES.
2. STIR IN THE CHICKEN STOCK, TOMATOES, AND THE GRATED POTATO. BRING TO A BOIL, LOWER THE HEAT, PARTIALLY COVER, AND COOK, STIRRING OCCASIONALLY FOR 15-20 MINUTES.
3. ADD THE GREEN CHILES AND COOK, STIRRING OCCASIONALLY UNTIL THE PORK IS TENDER AND THE CHILI THICKENED TO YOUR LIKING, ABOUT 10 MINUTES. SERVE WITH STEAMED RICE AND QUESADILLAS. TOPPED WITH MEXICAN CREAMA AND CHOPPED CILANTRO.
