Green Chili Stew

• 1 pound uncooked pork, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 teaspoons cumin seed, ground
• salt and pepper to taste
• 1 cup peeled, roasted & chopped green chilies (6-8 medium chilies)
• 3 cloves garlic, minced
• 3 tablespoons flour
• Up to 4 cups chicken stock
• 3-5 tomatillos, blanched and pureed
• 1 large tomato, chopped
• 2 teaspoons oregano

1. Heat oil in a large pot and saute pork until well-browned. Remove to a plate.
2. In the same pot, saute onion until it turns golden.
3. Add cumin, salt and pepper.
4. saute 5 minutes more then add chilies and garlic, stirring to combine.
5. Sprinkle flour over mixture, cook until toasty.
6. Add 4 cups chicken stock and cook pork along with the accumulated juices.
7. Bring to a simmer, add pureed tomatillos, chopped tomato and oregano.
8. Taste and add up to 2 cups water if it tastes too concentrated or spicy.
9. Cook 1 hour more.
10. Serve with warm tortillas.

pork, olive oil, onion, cumin, salt, green chilies, garlic, flour, chicken stock, pureed, tomato, oregano

Taken from www.epicurious.com/recipes/member/views/green-chili-stew-52602981 (may not work)