Step 1

Add the pork, flour, and spices to a large zipper bag, and shake to coat. (To avoid using plastic, you can use a medium bowl instead, turning the pork with your hands to coat.)

Step 2

Heat one tablespoon of the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the surface shimmers.

Step 3

Add the seasoned pork in a single layer. Note that you might have to cook the pork in batches. Sear the pork cubes on all sides, then transfer to a plate. (Each batch will take about 5 minutes.)

Step 4

Carefully wipe out the pot with a thick wad of paper towels to remove any excess spices left from the pork. It might be tempting to leave them, but, they'll likely burn.

Step 5

Use a splash of the chicken broth to deglaze the spices that stuck to the pot (leave them in). If the pot has boiled dry after the deglazing, add the remaining one tablespoon of olive oil.

Step 6

Add the onions and leeks, and saute until soft, about 5 minutes.

Step 7

Add the green chiles, garlic, and baby potatoes. Stir to mix.

Step 8

Return the seared pork cubes to the pot, along with the tomatoes. Stir everything well.

Step 9

Pour the chicken broth into the pot, just to cover stew ingredients. You might not use all of the broth. (In the unlikely event that you're short, use water to top it off.)

Step 10

Increase heat to medium-high and bring to a boil. Then reduce heat to medium-low, to maintain an active simmer.

Step 11

Cover the pot partially with a lid, and cook for 45 minutes to an hour. The stew is ready when you can easily pierce the potatoes with a knife. Taste and add salt as needed. Sprinkle parsley over the top.

Step 12

Ladle into bowls, and add cheese if desired - it's really good with a little salty aged cheese like parm or asiago.