Chili Verde

Here's a decent facsimile of honest-to-goodness "Green Chile"

3 pounds lean pork (cutlets or a roast), cubed into 1" chunks

vegetable oil (enough to coat the bottom of your pan and saute the pork - roughly 3 tablespoons, but you can use more or less to taste)

flour to dredge the pork cubes in before sauteing, plus another tablespoon or so

1 clove/2 tablespoons finely minced garlic

2 cans diced green chiles (if you're using fresh or frozen, it will equate to roughly 1/2 cup - remember to roast them first and remove the skin

1 cup chicken broth

1 fresh tomato, diced (optional; or you can also add a small can of diced tomatoes.)

Heat oil in heavy dutch oven or deep skillet. Dredge the pork cubes in flour and saute with garlic. Once the pork has been sauteed on all sides, sprinkle with enough flour to absorb any remaining oil and stir over low heat until the flour is bubbly and hot.

Slowly add chicken broth, scraping the pan to keep the flour/oil roux from lumping up. Once the roux has incorporated the chicken broth, bring to a slow boil, add the chiles and simmer until the pork is tender and the
mixture is somewhat thickened (usually an hour or so.)

Just before serving, stir in the fresh or canned diced tomato. (More for color than anything else; some recipes call for even more tomatoes, but I never saw it served that way when I lived in Colorado.) Salt and pepper to taste. Makes 4-6 hearty servings

Notes:

1. You'll find many Chile Verde recipes that call for tomatillos. I grow them, but I don't put them in my Chile Verde. Traditionally it's made with pork, but a local restaurant in Tulsa made it with chicken, and that was pretty good, too.

2. This soup reheats well. It's great over tamales, enchiladas or burritos, or served simply with warmed, thick (homemade style) flour tortillas to dip in the broth.
Also makes a mean smothered open-faced hamburger in the summer, especially with homemade french fries and sprinkled with shredded cheddar/monterey jack cheese and diced onions.