2 lbs. boneless lean pork, cut 1" cubes
1/4 c. flour for coating
1/4 c. oil
6 green onions, sliced
2 cloves garlic, chopped
1 (16 oz.) can whole tomatoes
1 (15 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
3 med. carrots, sliced
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano, crumbled (1/2 tsp. cumin & 1/4 tsp. coriander may be added)
1 lb. zucchini squash, sliced
1 (20 oz.) can chick peas, drained

Coat pork with flour, shake off excess. Heat oil in heavy skillet and brown small portions at a time. Saute green onions and garlic in remaining oil until tender but not brown, about 3 minutes. Mix all ingredients (except squash and chick peas), pour in a heavy pan or casserole dish. Bring to a boil, lower heat, cover and simmer 1 hour. Add zucchini and chick peas. Cover and simmer for 20 to 30 minutes or longer.