Chili Verde - cooking recipe

Ingredients

5 to 6 lb. pork roast
1 large white onion
4 small cans Ortega chilies
5 beef bouillon cubes
1 clove garlic
2 c. water
1 Tbsp. dried cilantro
salt and pepper to taste

Preparation

Cut roast into cubes, trimming fat.
Place in a large pan or Dutch oven on medium heat.
Cut onion and garlic.
Place in pan with meat browning.
Put bouillon cubes into 2 cups of very hot water and let dissolve.
Cut chilies into strips.
Pour water into pan.
Put in chilies and seasonings.
Put on medium heat and let simmer until meat is very tender, 4 hours.