2 lb. cut up pork
2 tbsp. oil
1/4 c. flour and 4 oz. water
4 oz. green diced chiles
1/4 tsp. cumin
1/4 c. rice
2 tbsp. oil
16 oz. tomato sauce
16 oz. water
1 chicken bouillon cube
3 oz. diced green chiles

For Chile Verde: Heat oil in skillet. Add pork, fry until brown. In a shaker add 4 ounces or 1/2 cup water and flour - shake well. Pour over pork and stir. Sprinkle on cumin seasoning and stir. Add green chiles and stir. Let simmer for 15 minutes, stirring occasionally. Best served with tortillas, Spanish rice and refried beans.

For Spanish Rice: Heat 2 tablespoons oil, add rice - stir until rice is turning brown. Add tomato sauce, water (use tomato sauce can for measurement). Add bouillon cube and chiles. Bring to boil. Cover and simmer for 15 to 20 minutes. Stir for consistency.

When making these together, get a 7 ounce can of chiles.