Chile Verde Con Cerdo Green Chili with Pork)

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ChrisJ

Country girl now. Transplanted from CO. to MO. in 1994. A pond & cattle are the view I have from my living room window.

2 to 3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)

2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease

1 large chopped onion (not traditional) (optional)

1 head minced garlic (taste great, but also helps prevent heart burn)

6 tablespoons flour

1 (15 ounce) can tomatoes, drained

2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)

3 large tomatillos, husks removed and coarsely chopped (optional)

2 to 4 teaspoons jalapenos (optional)

5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)

2 tablespoons ground cumin (or to taste)

2 tablespoons ground chili powder (or to taste) (optional)

1 teaspoon salt

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