Recipe - Chile Verde (With Beef)

Mary Wilson BWVB02B
2 pound Pork butt; boneless
2 tablespoon Vegetable oil
1 Onion; chopped
1 lg Garlic clove; minced
2 teaspoon Allpurpose flour
1 cn (8 One fourth oz.) stew tomatoes
1 cn (7 oz.) green chiles
1 cn (10 oz.) tomatoes with hot
green chiles
Salt and freshly ground
pepper

Trim off fat and cut pork into 1inch cubes. Heat oil in a large heavy
pot or Dutch oven. Add pork and cook until brown. Add onion and garlic.
Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add
stewed tomatoes, chopped chiles and tomatoes with hot chiles, breaking up
tomatoes with a spoon. Season with salt and pepper to taste. Cover and
simmer gently 1One half hours or until meat is tender. Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini