Green Chili Stew

Ingredients

• 3 thin-skinned potatoes (about 1 1/2 lb. total), scrubbed
• 2 tomatoes (about 1/2 lb. total)
• 3 1/2 cups reduced-sodium chicken broth
• 1 can (7 oz.) diced green chilies
• 2 cloves garlic, minced
• 1 pound boneless smoked extra-lean pork chops
• 1 teaspoon salad oil
• Hot sauce

Preparation

1. 1. Cut potatoes into 1/2-inch pieces. Core and chop tomatoes. In a 5- to 6-quart pan, combine potatoes, tomatoes, broth, chilies, and garlic. Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender when pierced, 12 to 15 minutes.
2. 2. While potatoes simmer, trim off and discard excess fat from pork. Cut pork crosswise into 1/4-inch-wide strips, then cut strips in half. To a 10- to 12-inch nonstick frying pan, add oil and pork; cook over medium-high heat, stirring often, until pork is lightly browned, about 7 minutes. Remove from heat; set aside.
3. 3. When potatoes are tender, stir in pork; simmer just long enough to warm meat through, about 2 minutes. Add 1 or 2 drops of hot sauce, if desired.