Chili Verde(Green Chili) - cooking recipe

Ingredients

1 (2 1/2 lb.) 7 bone roast
1 onion, diced fine
2 bay leaves
3 c. water
1/2 c. flour
1 stick margarine
roast liquid and water (enough to equal 4 c.)
3 medium to large potatoes, peeled and diced in small pieces
2 c. mild peppers (such as Anaheim or other mild pepper), or 1 1/2 c. hotter peppers (jalapeno peppers if very hot chili desired; peppers should be peeled and chopped)
1/8 tsp. garlic powder
1/4 tsp. oregano
1 1/2 tsp. salt
2 c. peeled and diced tomatoes

Preparation

Melt margarine in emptied roast pan.
Dredge roast pieces in flour.
Drop roast and extra flour into hot margarine; cook until brown.
Stir often, scraping bottom of pan to avoid burning flour.