Recipe for Chile Verde Ala Fay


2 lb pork butt; boneless
2 tablespoon vegetable oil
1 onion; chopped
1 large garlic clove; minced
2 teaspoon all-purpose flour
1 can (7 oz.) green chiles
1 can (10 oz.) tomatoes with hot green ch; iles
1 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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