Title: Green Chili Stew
Categories: Ethnic Diet Meat Soup
Yield: 1 Servings
| 2 | lb | Pork steak trimmed and cubed leave |
| 1 | | Reserve trimmed fat and bones |
| 2 | tb | Flour |
| 1/2 | c | Water |
| 1 | | Garlic salt to taste |
| 1 | | Powdered cumin to taste |
| 1 | | 1-2 cans (4-oz each) green ortega c |
| 1 | | 1/2-1 whole jalapeno chili diced op |
Place trimmed fat in skillet over medium high heat and fry to coat bottom
of pan. Add cubed pork and brown. Push meat to side of pan and let oil run
to other side of pan. Add flour to oil to make paste, or roux. Don't worry
if gravy base is a little lumpy. Add water, garlic salt, cumin and chilies
with their juices. Add pork bones and fat for flavor. Add jalapeno, if
desired and stir to combine all ingredients. Bring mixture to a boil and
immediately reduce heat to low. SImmer, covered, 1 1/2 to 2 hours, or until
pork is tender. Ladle into bowls, removing any bones, and serve with warm
flour tortillas.