From NEW MEXICO magazine, 8/08 Charlie was Charles Elias, who ran Charlie’s Front and Back Door in Albuquerque. I love this stuff! I freeze it without the potatoes, as I dislike their change in texture when thawed, add raw cut-up potatoes to it after thawing and heat until potatoes are tender. Serves 4 generously.

Ingredients

4 serv.

cup lard (or oil)↗1⁄4 cup
lb lean pork, cut in 11/2 inch cubes (we use tenderloin)↗1 lb
all-purpose flour↗2 tablespoons
lb potato, cubed↗1 lb
finely chopped tomatoes (we use Muir Glen Fire Roasted, a mix of both diced and crushed)3 cups
roasted peeled and chopped green chili3⁄4 cup
finely chopped garlic cloves2
ounce dried chile pequins or 1/4 ounce Tabasco sauce↗1⁄4 ounce
teaspoon salt (to taste)↗1⁄2 teaspoon
quarts water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it)↗2 quarts

Step-by-step instructions

1
Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.

Source: food.com

Original recipe ↗

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