Chili Verde(Green Chili)

• 1 (2 1/2 lb.) 7 bone roast
• 1 onion, diced fine
• 2 bay leaves
• 3 c. water
• 1/2 c. flour
• 1 stick margarine
• roast liquid and water (enough to equal 4 c.)
• 3 medium to large potatoes, peeled and diced in small pieces
• 2 c. mild peppers (such as Anaheim or other mild pepper), or 1 1/2 c. hotter peppers (jalapeno peppers if very hot chili desired; peppers should be peeled and chopped)
• 1/8 tsp. garlic powder
• 1/4 tsp. oregano
• 1 1/2 tsp. salt
• 2 c. peeled and diced tomatoes

1. Melt margarine in emptied roast pan.
2. Dredge roast pieces in flour.
3. Drop roast and extra flour into hot margarine; cook until brown.
4. Stir often, scraping bottom of pan to avoid burning flour.

bone roast, onion, bay leaves, water, flour, margarine, liquid, potatoes, peppers, garlic powder, oregano, salt, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190733 (may not work)