Chili Verde - cooking recipe

Ingredients

4 Tbsp. cooking oil
3 to 4 lb. boneless pork roast, cut in 3/4-inch cubes
1/4 c. flour
1 to 2 c. chopped green chilies or 1 to 2 fresh chopped Anaheim chilies
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
3 garlic cloves, minced
1 Tbsp. cilantro
1 c. salsa
2 cans chicken

Preparation

Lightly brown meat in a large skillet.
Drain.
Transfer to a large stew pot and sprinkle flour over meat.
Mix well.
Add remaining ingredients.
Cover and simmer until pork becomes tender and falls apart, about 2 to 2 1/2 hours.
Top with grated Cheddar cheese and serve with warmed flour tortillas or similar bread. Serves 6 to 8 people.