Pork and Tomatillo Stew | Williams Sonoma

Ingredients

• 2 Tbs. canola oil 
• 1 boneless pork loin, about 1 1/2 lb., cut into 2-inch chunks 
• Kosher salt, to taste, plus 1/2 tsp. 
• Freshly ground pepper, to taste 
• 1 yellow onion, roughly chopped 
• 1 jalapeño chili, seeded and finely diced  
• 3 garlic cloves, minced 
• 2 tsp. mild chili powder 
• 1 Tbs. ground cumin 
• Pinch of dried oregano 
• 1 Tbs. all-purpose flour 
• 1 3/4 cups reduced-sodium chicken broth  
• 1 carrot, peeled and cut into 1/2-inch dice 
• 3/4 lb. russet potatoes, peeled and cut into 1-inch dice 
• 1 can (28 oz.) diced tomatoes, thoroughly drained 
• 1 lb. tomatillos, husked, rinsed and cut into 1-inch dice 
• Hot-pepper sauce, such as Tabasco 
• Chopped fresh cilantro for garnish 
• Corn tortilla chips for serving