Green Chile(Soup Or Smothering For Burritos, Chile Rellenos Or Enchiladas)

• 3 Tbsp. vegetable oil
• 2 lb. lean pork, cubed
• 1 medium onion, cut into large chunks
• 1 to 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 (28 oz.) can whole peeled tomatoes
• 8 to 10 Anaheim chiles, roasted, peeled, seeded and chopped
• 2 c. water
• 1 1/2 Tbsp. all-purpose flour
• 1/3 c. water
• 6 to 8 flour tortillas, warmed

1. Heat oil in large stockpot.
2. Add pork, onion, garlic, salt and pepper.
3. Saute until pork is browned.
4. Drain juice from tomatoes into stockpot.
5. Chop tomatoes and add to pork with chiles and 2 cups water.
6. Stir well and simmer, covered, for 45 minutes.
7. Whisk together flour and 1/3 cup water until smooth.
8. Add to chile mixture and stir constantly until well blended and slightly thickened.
9. Cover and simmer for 15 minutes.
10. Serve with warm tortillas.
11. Serves 6 to 8.

vegetable oil, lean pork, onion, garlic, salt, tomatoes, chiles, water, flour, water, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687885 (may not work)