2 lbs. cubed pork
2 cans diced Ortega chilies
2 tbsp. shortening or oil
1 sm. chopped onion
1 clove minced garlic
1 tbsp. flour (mixed with water & chicken bouillon)
1 c. water, 1 tsp. instant chicken bouillon
1/2 tsp. pepper
1 lg. tomato, chopped

Saute meat in oil add onion and garlic, cook until meat is soft. Add tomatoes and chilies, add water containing flour and bouillon. Cook slowly until very tender about 1 hour.