Green chili pepper stew with pork

Ingredients:

• 2 tablespoons of vegetable oil
• 1.4 kg boneless pork shoulder, cut into cubes
• Coarse salt
• 1 large white onion, diced
• 1 1/2 cups diced green chili peppers Hutch or Anaheim
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 4 cloves garlic, chopped
• 4 cups lightly salted chicken broth
• 500 g yellow-skinned potatoes, peeled and diced
• 2 cans (16 oz each) hominy white corn (corn treated with alkali), drained and rinsed
• 1 large bunch cilantro, leaves only, chopped
• 2 tablespoons cornstarch
• Wheat tortillas or thin pita bread, warm before serving

Preparation:

1. In a large, heavy-bottomed saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Sprinkle the pork with 1 teaspoon of salt. Fry the meat, adding it to the pan in batches, for 5 minutes. Transfer the meat to a platter and skim off any fat.
2. In the same saucepan, heat the remaining 1 tablespoon vegetable oil. Add the onion, chili peppers, bell peppers, and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the saucepan, add the chicken broth, cover, and bring to a simmer. Stir and reduce the heat to medium-low; simmer, covered, until the pork is tender, about 30 minutes.
3. Increase the heat to medium-high and bring the stew to a gentle simmer. Add the potatoes, corn, and enough water to cover the meat and potatoes. Add half the cilantro and 1 teaspoon salt. Continue simmering, uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened slightly, about 30 minutes.
4. In a small bowl, whisk together the cornstarch and 1/4 cup water until smooth. Stir the cornstarch into the stew, then add the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 minutes more. Serve the stew with flour tortillas.