Chili Verde With Pork

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 boneless pork shoulder butt roast (3-1/2 to 4 pounds), cut into 1/2-inch cubes
• 1 tablespoon vegetable oil
• 4 cans (4 ounces each) chopped green chilies
• 2 cans (28 ounces each) stewed tomatoes
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 to 2 teaspoons minced fresh cilantro
• 1/2 teaspoon ground cumin
• Warm flour tortillas, optional

1. Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
2. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.

allpurpose, salt, pepper, pork shoulder butt roast, vegetable oil, green chilies, tomatoes, garlic, onion, pepper, fresh cilantro, ground cumin, flour tortillas

Taken from www.tasteofhome.com/recipes/chili-verde-with-pork/ (may not work)