New Mexico Style Green Chili and Pork Stew with Potatoes

I adapted this recipe from the Cooking Secrets of the CIA (Culinary Institute of America).   I found their version, dear reader, even for me, too hot.  I'm from Texas and I love my hot, but for party purposes, I've taken the heat down a few notches. But it's still pretty damned hot. My Yankee husband was speaking with a soprano voice and my southeastern friends have wimpy palates. Sorry guys.  It's true.  This serves a generous two with leftovers. 

2 tbls.  olive oil2 lbs boneless lean pork, cut into 1/2 to 3/4 inch cubes
1 large onion, cut into med. dice
3 garlic cloves, minced
3-4 cups chicken broth
1/4 cup tomato paste
1 small can chopped green chilies
1 small can red beans, drained
1/2 tbls cumin
1 tsp ground oregano preferably Mexican
1 tbls med. chili powder
1 chipotle pepper in adobo sauce, finely minced
juice of 1/2 lime
1 tsp salt
4-5 unpeeled red bliss potatoes, cut into 1/2 inch pieces
Cleaned and chopped cilantro as desired
warm flour tortillas, grated monteray jack cheese and sour cream for serving or queso fresco crumbled

If you want it hotter, add diced, fresh, jalapeno peppers, more chipotle peppers, or tabasco.  Crank it up, hot mama!Heat the oil in a large sauté pan over med. heat.  Add the pork and sauté until lightly cooked and browned.  Remove from pan and place in a dutch oven.  Sauté the onions and garlic in the original pan, using a little more oil if needed.  To the dutch oven add the onions and garlic, broth, chipotle pepper, tomato paste, green chilies, cumin, oregano, and chili powder .  Bring the mixture to a boil, reduce heat to a simmer and cook, covered, for 1 hour, stirring occasionally.

Add the salt and potatoes and beans.  Cook, covered, at a simmer for another 20 minutes or until the potatoes are done.  Serve in bowls, accompanied with the tortillas, cheese and sour cream.