2 lb cut up pork roast 2 cans hot (or mild) diced green chilies 1 large diced onion 2 Tbsp flour 1 tsp minced garlic 2 Tbsp oil 1 tsp minced garlic Broth plus water to make 4-6 cups 1 c stewed tomatoes (un-drained) Salt and pepper to taste
Brown pork and add onions and garlic. Put in large pan over medium heat. Add tomatoes, water and green chilies. Mix the flour and oil and brown in a skillet until it becomes a paste. Add to stew and cook until pork is tender.
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