Title: Chili Verde
Categories: Soup Meat Chili
Yield: 6 Servings
| 4 | | Pork steaks |
| 1 | | Chopped onion |
| 5 | tb | Flour |
| 4 | c | Water |
| 1/4 | ts | Garlic |
| 1/2 | ts | Red pepper |
| 1/2 | ts | Oregano |
| 2/3 | ts | Ground cumin |
| 2 | | 7-oz cans whole green chilies |
Cut fat off steaks. Cut steaks into bite size pieces. Fry
until well done. Remov meat and cook onion until tender. Remove
onion. Make gravy with drippings and flour and water. Chop
green chilies. Return meat and onion to gravy with all other
ingredients, simmer. Add 2-3 hot fresno chilies if desired.