1 lb. lean pork shoulder cut into cubes
2 tbsp. flour
1/2 c. chopped onion
1 clove garlic, chopped
1 (16 oz.) can whole tomatoes, coarsely chopped
4 (4 oz.) cans diced green chiles
2 c. chicken broth (may use water)
1/2 tsp. oregano
1/2 tsp. cilantro (if available)
Dash of Tabasco sauce, optional
2 tsp. salt

Dredge meat in flour. Brown in oil; add onion and garlic. Cook until onion is soft. Place in large saucepan and add remaining ingredients. Simmer covered 1- 2 hours, stirring occasionally.

Remove cover. Simmer 5-10 minutes to desired consistency. Can serve in bowls or use as a burrito filler.