Ingredients

• 2 tablespoons canola oil
• 1 yellow onion, diced
• 1 cup diced carrot
• 2 Hatch chile peppers, peeled and seeded
• 3 cloves garlic, diced
• salt and ground black pepper to taste
• 1 1/2 pounds shredded cooked pork
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 (15 ounce) can crushed tomatoes
• 2 cups cubed potatoes
• 1/2 teaspoon ground cumin

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.
2. Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.