-2 pounds pork, cubed
-1 pound of hot green New Mexico green chiles
(a.k.a.Anaheim or Hatch), roasted and peeled. After you
peel, shred the chile with a fork to clean and cut, by
holding the stem and running the fork lengthwise. If you
want it hot, leave some of the seeds in
-2 ounces of finely chopped garlic
-2 medium tomatoes diced small
-1 1/2 teaspoon cumin
-1 teaspoon oregano
-1/16 of a cup cilantro chopped
-1 Tbsp garlic powder
-Add salt, a little less salt than you like as sauce
will thicken
Instructions: In Large Pot
-Brown meat, then add 4 teaspoons of flour and continue
to stir a few minutes
-Add all other ingredients except chiles, cilantro and
garlic powder.
-Simmer on medium for 10 minutes, stirring moderately
-Add green chiles and garlic, Stir in for
about 5 minutes
-Add cilantro and 4 cups of cold water and simmer for at
least 2-3 hours (no lid on pot)

born and raised in new mexico so there.