Green Chile Pork Stew

2 tsp	chili powder, or to taste
1 tsp	dried oregano, crumbled
³⁄₄ tsp	salt
¹⁄₂ tsp	ground cumin
2 lb	lean pork loin, trimmed, cubed
2 tbsp	butter
2 tbsp	vegetable oil
3 cloves	garlic, minced
1	medium onion, chopped
¹⁄₂ cup	beef stock
1 tbsp	firmly packed brown sugar
3–4	jalapeno chiles, seeded and minced
6	medium green onions
3	medium tomatoes, seeded and chopped
1 cup	cooked corn
	sour cream
	lime, cut in wedges

Preheat oven to 350°F.

Mix chili powder, oregano, salt, and cumin in large bowl. Add pork and toss to coat. Melt 1 tablespoon butter with 1 tablespoon oil in heavy 3quart flameproof casserole over mediumhigh heat. Add meat in batches and cook until brown on all sides, adding remaining butter and oil as necessary. Transfer to large plate with a slotted spoon. Add garlic and onions to casserole. Cook over mediumhigh heat until onion begins to soften, scraping up any browned bits, about 3 minutes. Stir in pork, stock and sugar. Cover, transfer to oven and bake until meat is tender, about 1 hour. (Can be prepared 2 days ahead, covered and refrigerated or 3 months ahead and frozen. Bring pork stew to room temperature before continuing.) Stir chiles, green onions, tomatoes, and corn into casserole. Continue baking until heated through.

Serve with sour cream and lime wedges.

Green Chile Pork Stew

Recipes collected by Colin J. Wynne