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1
Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
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2
Brown in oil in large Dutch oven or pot - set aside
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3
Add butter to same pan, lightly cook onion until slightly colored (not browned) - then add garlic cook 1-2 minutes until aromatic.
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4
Add small amount of chicken stock to browned bottom of pot/dutch oven - as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan
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5
Add remaining ingredients to same pan (except added Masa). Bring to slow boil, then cover, reduce to simmer and cook until pork is tender - an hour is usually good - too long and the meat will toughen. Make sure it isn't boiling too much as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
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6
Add salt/pepper to taste
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7
After 45 minutes, check consistency - if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick - shouldn't be more than 2 Tbsp. The chiles will breakdown into the roux while cooking. Taste for heat - if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas and several Tecate's or margaritas!!
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8
Important tips - Do not add beer like other recipes suggest - it will dilute the flavor. NEVER use canned chiles.. they have no flavor. New Mexican chiles are the best - you can buy them online already roasted and peeled. Otherwise use fresh Anaheims and roast on the grill lightly, they place in brown paper bag to steam the skins off. Organic chicken stock is fine - I wouldn't use low sodium the best is homemade stock.
