Green Chili (Favorite from Colorado)

Shauna

2 pounds pork stew meat cubed                                 2-3 Tbs. flour

1 clove garlic, minced                                                 1-2 cups water

¼ onion, diced                                                                        salt and pepper to taste

1 can 14 oz. diced tomatoes                                       8-10 roasted green chilies, diced       

                                                                                                (Not peppers or jalapenos)

If you buy fresh ones, roast on your BBQ grill for a couple minutes.  The skins come right off.  You can also use 2 cans of chilies (the ones you put in chicken enchiladas).

Fry cubed meat in oil.  When browned, add garlic and onion, cook until tender.    Add flour, and continue cooking until flour is browned.  Add tomatoes and water, stir continually as soup thickens.  Add a little more water if too thick.  Add diced chilies, and stir.  Add more salt and pepper to taste if you like. 

Great in a crock pot too!  Just brown the meat til not pink, add everything and let simmer!

Serve with warm flour tortillas.  Use tortillas to dip into the chili.  Use the leftover chili to put on top of hamburgers or hotdogs.  They are a Pueblo tradition, called Sloppers!