2 tbsp. olive oil
1/2 sm. onion, chopped
1 lg. garlic, chopped
2 tbsp. flour
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 1/2 c. chicken broth
1 c. cooked pork or chicken
1 c. green chilies or 8 oz. canned
2 (7 oz.) cans tomtatillos
1/4 tsp. oregano
1/2 tsp. salt
2 tsp. chopped jalapenos (optional)

May use fresh tomatillos, blanch and puree. Cook pork or chicken and use broth.

Heat oil over medium heat. Add the onion and garlic; cook 5 minutes. Raise heat to medium and add flour, cumin and black pepper. Cook, stirring 2 minutes. Will ball up, but OK. Remove from heat and add broth. Use a whisk to prevent lumps. Add remaining ingredients and return to heat for 30-45 minutes.