Chili Verde Ala Fay

Course : Chili
Serves: 4
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2 pound Pork butt -- boneless
2 tablespoons Vegetable oil
1 medium Onion -- chopped
1 clove garlic
2 teaspoon All-purpose flour
8 1/4 Ounces stew tomatoes
7 Ounces green chiles
10 Ounces tomatoes with hot green chiles
1/4 teaspoon Salt and freshly ground pepper

Preparation / Directions:

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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