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Chile Verde Ala Fay
2 lb Pork butt; boneless
2 tb Vegetable oil
1 Onion; chopped
1 lg Garlic clove; minced
2 ts All-purpose flour
1 cn (8 1/4 oz.) stew tomatoes
1 cn (7 oz.) green chiles
1 cn (10 oz.) tomatoes with hot green chiles
Salt and freshly ground pepper
Trim off fat and cut pork into 1-inch cubes. Heat oil in a large heavy pot or Dutch oven. Add pork and cook until brown. Add onion and garlic. Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add stewed tomatoes, chopped chiles and tomatoes with hot chiles, breaking up tomatoes with a spoon. Season with salt and pepper to taste. Cover and simmer gently 1-1/2 hours or until meat is tender. Makes 4 servings.
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