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Chili Verde

2 lb Pork (Boston Butt); cut in 1" cubes
2 md Fresh tomatoes; cut up
1 Jalapeno; cut up
1 cn Green chilies (Anaheims); peeled & chopped
Cilantro; chopped

Brown pork well, until juices are released. In blender, put tomatoes and jalapeno and enough water to cover. Blend until juice.

Put juice from blender and chopped green chiles in a large sauce pan. Add browned meat. Add water as needed for gravy. Add garlic powder to taste and tomato paste to color as desired. Bring to a boil, then cover and simmer one hour.

If desired, thicken with flour paste. Add salt at the very end -- cook for a few minutes to cook in salt.

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