Pork and Green Chile Stew Recipe - Los Angeles Times

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, thinly sliced
• 2 serrano chiles, thinly sliced
• 1 pound frozen chopped roasted Hatch green chiles, thawed (about 2 cups; see note above)
• 2 cups low-sodium chicken stock
• 1 vine-ripe tomato, cored and finely chopped
• 2 teaspoons cornstarch
• 1 tablespoon water
• Finely grated 2-year-aged white cheddar, preferably Hook’s, and Juan’s Flour Tortillas (see recipe below), for serving
• 1 cup whole milk
• Juice of 1/2 lime
• 473 grams (3 1/3 cups) all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 cup (113 grams; 1 stick) unsalted butter, melted, plus more for brushing tortillas