Pork Green Chili (makes 8-10 servings)

·                     2 1/2 lbs pork roast, cubed in 1/2 in. pieces, dried with paper towel, and seasoned with salt & pepper
·                     2 tablespoons cooking oil ( I used canola)
·                     1 large chopped onion
·                     4 cloves minced garlic
·                     5 tablespoons flour
·                     1 (15 ounce) can diced tomatoes, drained
·                     2-3 C diced green chiles.  (I used roasted green chiles that I’d cleaned and frozen previously)
·                     3 large tomatillos, husks removed and coarsely chopped (optional)
·                     2 -4 teaspoons jalapenos (optional)
·                     4 C chicken broth
·                     1 C water
·                     1 T ground cumin (or to taste)
·                     1 T ground chili powder (or to taste) (optional)
·                     Salt, to taste
Directions:

Heat a dutch oven over high heat.  Add a tablespoon of oil, when hot, add cubed pork, in batches.  Brown the pork cubes, removing to a plate when browned, adding the next batch.

Add onion to the pork fat and cook until slightly golden and softened.  Add garlic and cook for 1 minute.  Add flour and allow to cook for a minute or so to absorb the fat...then add the chicken broth and water.  Scrape all the browned bits off the bottom of the dutch oven.

Add browned pork, tomatoes, tomatillos, green chiles, jalapenos, cumin, chile powder, and salt.  Bring to a simmer, taste and adjust seasonings if needed.

Cover and simmer for 2-3 hours.

Taste again for seasoning.  I always serve with sour cream, mexican cheese (I used queso fresco and asadero), tortillas, and cilantro.

*I like my green chili a little thicker, so at the end of the cooking time I thickened it with some cornstarch in broth.