Ingredients
1 pound uncooked pork, cubed
1 tablespoon olive oil
1 onion, chopped
2 teaspoons cumin seed, ground
salt and pepper to taste
1 cup peeled, roasted & chopped green chilies (6-8 medium chilies)
3 cloves garlic, minced
3 tablespoons flour
Up to 4 cups chicken stock
3-5 tomatillos, blanched and pureed
1 large tomato, chopped
2 teaspoons oregano
Preparation
Heat oil in a large pot and sauté pork until well-browned. Remove to a plate. In the same pot, sauté onion until it turns golden. Add cumin, salt and pepper. sauté 5 minutes more then add chilies and garlic, stirring to combine. Sprinkle flour over mixture, cook until toasty. Add 4 cups chicken stock and cook pork along with the accumulated juices. Bring to a simmer, add pureed tomatillos, chopped tomato and oregano. Taste and add up to 2 cups water if it tastes too concentrated or spicy. Cook 1 hour more. Serve with warm tortillas.
