Green Chili

4 pounds pork, cubed 1" - chops or roast - cut off fat and save
4 tablespoons oil
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
2 medium onions, chopped
2 teaspoons garlic, minced
1 teaspoon oregano, to taste
1 teaspoon cumin powder, to taste
2 teaspoons ground red chili
1 tablespoon red chili flakes
1 large tomato, diced
6 large tomatillos, diced
4 pounds green chilis, roasted, skinned and chopped
4 cups chicken broth
1 large potato, peeled and shredded

1. In a large dutch oven or heavy pan fry the fat until all the grease is rendered out. Add vegetable oil to cover bottom of pan. Remove rendered out bits.

2. Dredge pork cubes in flour, salt and pepper.
Brown one layer at a time, removing to a covered bowl until all the pork is browned.

3. In the pan saute the onions and garlic until lightly browned.

4. Add the potato and cook for 2 to 3 minutes.

5. Add the rest of the ingredients and simmer on low for 45 minutes to an hour, stirring occasionally.

6. The result should be a slightly thick soup, or a thinnish stew.

7. Serve over breakfast burritos, eggs, hash browns.
Serve over Chilis Rellenos.
Serve as a soup/stew with homemade tortilla strips and shredded cheese of your choice.