3 pounds of pork shoulder or boneless country style ribs
(cut meat into cubes, trimming as much fat as possible)
flour to dust the meat cubes with
1 onion, peeled and chopped
2 cups diced mild green chiles, like Anaheim,
seeds, stems and membranes removed
2 cups/1 15 oz. can diced tomatoes
1 bunch cilantro, chopped
1 cup water or chicken broth
2 tbsp. oregano
1/2 tsp. ground cumin
1 tsp. salt or to taste
2 tbsp. oil, enough to lightly grease a large skillet or dutch oven
Heat the oil in a large skillet or dutch oven. Lightly flour the pork cubes and brown in the heated skillet, about 1 pound at a time. When all the pork cubes are browned, add the onion and cook until wilted. Add the remaining ingredients and simmer until the pork is fall apart tender, 2-3 hours. Stir on occasion to prevent sticking. You may need to add more water or chicken broth to keep from cooking dry or sticking. Eat as a stew with hot tortillas or add more chicken broth to make it more soup like. If you like the taste of garlic, you can add 3-4 cloves of chopped garlic with the onion.
