Chile Verde
Cathi S.
Yield: 12-14 servings
3 lb. pork roast, diced
4 oz. can diced green chiles
1 small onion, chopped
¼ c. flour
1 ½ c. water
1 tomato, diced
1 tsp. cumin
1 tsp. oregano
1 tsp. garlic salt
Flour tortillas
Fry diced pork until brown. Drain off fat. Add chiles and onion. Cook briefly. Sprinkle flour on top and stir. Add water, tomato, cumin, oregano, and garlic salt. Simmer 25 minutes. Serve in rolled up tortillas that have been warmed. Garnish with tomato, cheese, onions, sour cream, etc.
