Guisado

Directions

1. 1
   Scrub potatoes, and cook in water to cover in covered pot until they are tender, about 20 minutes, depending on size.
2. 2
   Chop whole onion.
3. 3
   Heat nonstick pan until it is very hot; reduce heat to medium high, and add oil.
4. 4
   Saute onion until it softens and begins to brown.
5. 5
   Chop garlic, and add to onion as it cooks.
6. 6
   Wash, halve, trim, seed and finely mince the jalapeno, and add to the onion with cumin and oregano.
7. 7
   Trim fat from pork and cut in small cubes; add to onion and brown.
8. 8
   Wash, trim, seed and chop the poblanos, and stir into the pot.
9. 9
   Add to the pot the stock and the tomatoes, but not the juice from the can; squeeze the tomatoes with your fingers before adding.
10. 10
    When the potatoes are cooked, drain, cut into small chunks and add to the pot.
11. 11
    Season with pepper.