2 lb. Boston butt or lean pork roast (cut into 1" chunks)
Seasoned flour (salt & pepper)
1/2 can lg. Ortega chilis
1 lg. onion
3-4 sm. potatoes
1/2 lb. mushrooms, sliced
2 tsp. oregano
1 tsp. cumin
1 tsp. salt
Pepper to taste
Garlic to taste
2 cans chicken broth
1-2 cans whole tomatoes

Stew all day over low heat. Good the next day with 2 tablespoons cornstarch added to make sauce for smothered burritos.