Pork Chile Verde

 

2 tsp. Shortening or Oil

2 lb. Cubed Pork (Can use canned)

½ C. dried diced Onion

½ tsp. Garlic Powder

1 C. canned Diced Tomatoes, drained

1 can diced Green Chiles

1 C. Water

1 tsp. Chicken or Vegetable Bouillon Granules

1 tsp. Flour

 

Sauté meat in oil, add onion and garlic, cook until meat is soft. If using canned meat just make sure the onions and garlic are cooked. Add tomatoes and chilies; stir. Combine water with flour and bouillon and mix well. Slowly add to pan, stirring. Cook slowly until very tender about 1 hour. (Just heat through if you have canned meat.) Serve over rice.