What You Need:

4 Tablespoons Olive Oil

2 Lb. Cubed Pork Shoulder

Salt and Pepper

1 Chopped Onion

5 Crushed Garlic Cloves

2  Diced Poblano Chilies

2 teaspoons Chili Powder

5 Cups Chicken Stock

What To Do:

Heat the olive oil in a large, heavy pot. Season the pork with the salt and pepper and add to the pot.  Cook until the pork is browned, it will not be cooked through.  Remove the pork from the pan and set aside.  Add the onions, garlic, and poblano chilies to the pot and cook for about 7 minutes. Sprinkle with the chili powder, return the pork to the pot, add the chicken stock and bring to a simmer.  Reduce heat and simmer for an hour.  Season with more salt and pepper if needed and serve.