2 tbsp. salad oil
3 lbs. pork butt, boned & cut into 1 inch cubes
1 lg. onion, chopped
2 cloves garlic, minced
2 lg. green peppers, chopped
2 (4 oz.) cans green chilies, seeded & chopped
1 tsp. oregano
1/2 tsp. ground cumin
1 1/2 tsp. salt
1/2 c. fresh coriander leaves, chopped
1 tbsp. wine vinegar
1/4 c. water

In 12 inch frying pan, heat oil over medium-high heat; add meat and lightly brown. Add onion, garlic and green pepper. Saute until limp. Stir in green chilies, oregano, cumin, salt, coriander, vinegar and water. Cover and simmer until meat is tender when pierced 1 1/2 hours or more.

Serve with rice and offer sour cream to spoon over; garnish with tomato wedges. Also great spooned into warm flour tortillas.