3 (7 oz.) cans Ortega chilies, whole
3 lbs. boneless pork
2 tbsp. oil
1 med. onion, chopped
2 cloves garlic, minced
10 oz. green chili sauce
1 can tomitillos (Mexican green tomatoes)
2 cans consomme soup
1/4 c. white wine
1/2 tsp. oregano
1 tsp. cumin
Salt and pepper to taste

Cut chiles in long strips. Cut pork in 1 inch cubes. Heat oil. Add meat and cook until browned. Remove meat and add onion and garlic, until tender. Return meat to pan and add chiles. Add ingredients. Cover and simmer until pork is tender, about 90 minutes. Serve in bowls with rice, refried beans and warm tortillas on the side.