 Ingredients: 2 tablespoons cooking oil 1 large chopped onion 1 head minced garlic 6 tablespoons flour 1 can diced tomatoes (I like to use Rotel with green chiles) 2 cups diced green chilies (505 green chilies in the jar are my fav) 3 large tomatillos, husks removed and chopped 2 - 4 teaspoons jalapenos or habeneros (optional, but recommended) 5 cups chicken broth 2 tablespoons ground cumin 2 tablespoons ground chili powder Directions: 1 Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). 2 Cool meat enough to handle. 3 Cube cooked pork into bite size pieces. 4 Process 1/2 of the green chilies until smooth. 5 In the same large pan, heat oil. 6 Add onions and garlic; sauté until tender but not brown. 7 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. 8 Add broth 9 Cook and stir until mixture comes to boil and is slightly thickened. 10 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños 11 Add cumin and chili powder 12 Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally |