Chile Verde - cooking recipe

Ingredients

3 lb. boneless pork shoulder, trimmed of any fat and cut into 1-inch cubes
2 (7 oz.) cans green chile peppers, chopped
3 large garlic cloves
2 medium onions, chopped
1 large can tomatoes with juice making up part of 1 1/2 cup water
4 tsp. cumin
1 tsp. oregano
1 Tbsp. sugar
4 tsp. salt
1 tsp. pepper

Preparation

Put a little oil in a large skillet and brown meat.
Remove from pan and set aside.
Saute peppers, onions and garlic in same skillet.
In saucepan, heat tomatoes and water to a simmer. Combine all ingredients in skillet and simmer covered for 2 hours. Uncover and simmer another 45 minutes until done.