Season flour with salt and pepper. Toss the cubes of pork in he seasoned flour, and shake off the excess. Brown the pork in the bacon fat in batches as to not overcrowd the pan. Take pork out of the pan and reserve. Sweat the onions an celery in the same pan that you just browned the pork in, scraping the brown bits stuck to the pan. Add minced garlic and sauté a minute longer. Return pork to pot and add the chicken stock, canned tomatoes, cumin, and oregano. Bring to a boil and reduce to a simmer. Take the stems and seeds off of the dried chiles and toast in a dry pan until aromatic then add to the stew to rehydrate for about 15 minutes. Take chiles out and purée with a small amount of the liquid from the stew. Add the puréed chiles back to the stew and simmer for 45 minutes. Add the diced potatoes and simmer for another 45 minutes or until the potatoes are tender. Season with salt and pepper and thicken with roux if desired and serve. Garnish with chopped cilantro.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 713 (76%)|
|Amt Per Serving||% DV|
|Total Fat 79.2g||106 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 37.9g|
|Polyunsanturated Fat 9g|
|Cholesterol 94.6mg||29 %|
|Sodium 1285.1mg||44 %|
|Potassium 1066.6mg||28 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 32.5g|
|Protein 21.2g||30 %|
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Calories per serving: 940
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