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1
Heat olive oil in a large (7-8 quart heavy bottom) pot.
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2
Once hot, saute onions, carrots and garlic 4 minutes until just translucent, over medium heat.
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3
Be careful not to brown the mixture, as the garlic will become bitter.
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4
Add cubed, cooked pork meat.
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5
Stir to combine and continue cooking over medium.
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6
(Note: I added the pork roast shoulder bone with meat on it to add a flavor boost.)
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7
Pour in the enchilada sauce, diced chilis, chopped tomatillos and stir to blend.
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8
Add chicken stock and bring to a boil.
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9
Reduce heat, cover and simmer for about an hour for flavors to blend and meat to tenderize.
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10
After an hour, add potatoes and rinsed pinto bean and bring up to a boil.
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11
Then, lower heat to medium and cook for 15 20 minutes until potatoes are just fork tender.
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12
If there is apparent pork fat on surface skim to remove it.
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13
Taste and adjust for salt.
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14
Serve with cooked rice if you like and make sure to sprinkle with chopped fresh cilantro.
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15
You could also sprinkle with grated pepper jack or regular jack cheese.
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16
Cooks Tips: The mix of canned ingredients can be very salty so that is why it is good to use the low salt chicken stock and rinse beans to removed unnecessary salt.
