New Mexico'S Best Chili Verde

• 5 roasted pasilla chiles
• 3 lbs pork shoulder, cut into 1/4 cubes
• 1 brown onion
• 4 roasted garlic cloves
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 6 roma tomatoes
• 4 cups chicken stock
• 1 brown onion
• 1/4 cup flour

1. lightly brown pork cubes in some olive oil and remove from pot.
2. Brown diced onions for about 10 min or until onions are caramelized
3. Add roasted garlic.
4. Add back the meat.
5. Add flour and cook it for a couple of minutes to remove the flour taste then Add tomatoes and Roasted dry chilies.
6. Pour chicken broth in a blender and blend chili and broth. Add the chili chicken broth to stew.
7. Bring mixture to boil and simmer.
8. Add sugar, salt and pepper.
9. Allow mixture to thicken and thoroughly finish cooking the pork.

chiles, pork shoulder, brown onion, garlic, salt, sugar, black pepper, roma tomatoes, chicken stock, brown onion, flour

Taken from www.food.com/recipe/new-mexicos-best-chili-verde-148506 (may not work)