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Chile Verde

3 pounds pork butt -- cubed
3 large onions -- chopped
3 cloves garlic -- minced
1 tablespoon oregano -- crumbled
1 cup green chilies -- chopped
1 jalapenos -- deseeded and chopped ( up to 2)
3 tablespoons flour
salt and pepper
lard or olive oil to saut


Cut away as much fat as possible from the pork and cut into cubes.

Brown meat in lard or olive oil. Remove from pan and sprinkle meat with the flour.

Brown onions and garlic in frying pan until transparent, but not brown.

Add meat, oregano, chilies to onion mixture and add water to cover.

Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour.

Cool and degrease stew.

Serve rolled inside flour tortillas.




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