2 pounds of pork
1 big white onion
1 tablespoon of Squeeze Garlic
2 tubs of Knorr Swiss Chicken In A Tub
6 cups water
1 pound red taters
1 to 2 cups (ish) of roasted, peeled, and chopped Hatch chilies*
1 tablespoon Chipotle Topper
Salt and pepper to taste.
(If cilantro doesn't taste like soap to you, chop some of that.)
Get out your big stew pot, cut your pork into one-inch cubes, and toss it into the pot on Medium-High with some oil. Chop your onion, bung it in there, too, and brown the pork.
Once the pork is brown, run the heat down to Medium, drain the oil, and toss in the garlic. Give it some stirs until you start to smell that lovely nutty aroma, add the water, and bump the heat back up to Medium-High.
While you're waiting for the boil, chunk your taters into 3/4(-ish) inch bits. When you get a rolling boil, throw in the taters and both the tubs of chicken. Chop the heat down, and let it all simmer for about an hour, or until the spuds are cooked.
Once that's done, throw in the Hatch chilies*, and the Chipotle Topper. Simmer for about another 15 minutes.
(Now is the time to stir in the cilantro, if you like, but not for me. Stuff tastes like diswashing detergent.)
Serve over rice, with a salad.
*Please be advised: Hatch chilies come in two heat levels. Mild, and Spiky. If you send someone to the market for some freshly roasted Hatch chilies, and they're not aware of this little fact, they may come back with some Spiky ones. Damned fine flavour, but if your guests are expecting the Mild chilies -- because Mild ones are all they've ever gotten from your kitchen -- and get a mouthful of Spiky chilies, there may be startled exclamations. Forewarned is forearmed.