Green Chile Enchiladas

 2 T olive oil

2 c finely chopped yellow onion

4 cloves minced garlic

1 lb ground pork

4 c reduced sodium chicken broth

1 lb russet potatoes, peeled and diced into 1/2 cubes

16 oz diced green chiles (can add 1 diced Serrano chile if desired)

2 T yellow cornmeal

1/2 c minced white onion

8 8 inch flour or corn tortillas

3 c shredded cheese (12 oz)

1/2 t kosher salt

1/2 t black pepper

Stew

Heat oil in 5-6 quart dutch oven over medium heat. Add finely chopped yellow onion and garlic, cook 5 minutes or until softened. Add pork. Cook 5 minutes, stirring to break pork into small pieces.

Stir in chicken broth, diced potatoes, chiles, and 1/2 t each kosher salt and pepper. Cover and bring to boil, reduce heat. Simmer, uncovered, 40 minutes, stirring occasionally. In a small bowl combine cornmeal and 2 T water, stir into mixture. Cook 2-3 minutes to thicken. Season to taste with more salt or pepper.

Enchiladas

Preheat oven to 375°. Spread about 1/2 c stew in a 2-3 quart rectangular baking dish. Line center of each tortilla with about 1/3 c cheese and 1 T onion. Rolls each and place seem side down in dish.

Ladle about 2 c stew over tortillas; sprinkle evenly with remaining cheese. Bake 20 minutes or until cheese is melted and stew is bubbling.

Can freeze remaining stew if desired