One boneless smoked ham hock (about 1 to 1.5 pound), cut into 1-inch cubes
1 large onion, diced
2 garlic cloves, minced
1/2 quart chicken broth or instant vegetable broth
6 to 8 green New Mexican chiles (about 8 oz.), roasted, peeled and cut into thin strips
1 large potato or a couple of smaller ones, peeled and diced
1 teaspoon dried oregano, Mexican preferred
1/2 teaspoon ground cumin
One cup grated white cheddar or mozzarella (about 2.5 oz.)
1. In a medium stockpot, heat the oil, add the onions, and sauté until the onions turn a golden brown, about 5 to 10 minutes. Add the garlic and cook for an additional minute.
2. Add the chiles, potatoes and pork cubes to the stockpot.
3. Add the broth, season with oregano and cumin. Stir and bring mixture to a slow boil, reduce the heat, and simmer with lid closed for 30-45 minutes or until the potatoes are soft.
4. Serve hot and add 1/4 of the grated cheese to each bowl before serving.