Earnie's Chili Verde

IamEarnie's Note:

I love chili verde. I usually don't use a recipe and it comes out different every time. The batch I made today came out just the way I like it, so I decided to write it down so I won't forget what I put in it for the next time.

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• 2 lbs pork loin chops
• 1 ½ cups white onions , diced
• 1 tab fresh crushed garlic
• 1 (14 ½ ounce) can chicken broth
• 1 (7 ounce) can salsa verde , herdez brand
• 1 (4 ounce) can diced green chilies
• 2 jalapenos , diced
• 3 fresh ripe tomatoes , chopped
• ¾ tea ground cumin
• ½ tea ground oregano
• ½ cup flour
• 1 tea salt
• ½ tea black pepper

Directions:

1. Cut pork into 1/3 inch cubes. Combine flour, salt, pepper. Dredge pork in the flour and lightly brown the meat in vegetable oil or bacon grease. Transfer the meat into a dutch oven. Add the onion and garlic to the oil and saute until soft. Add to the meat. Add all the other ingredients to the dutch oven with a heavy lid. Cook on low for about 1 hr and 15 min or until meat is tender. Stir occasionally and keep on low to prevent burning.
2. May substitute a drained 14 oz can diced tomatoes for the fresh tomatoes.
3. Taste and adjust seasonings. Serve with hot flour tortillas. Garnish with sour cream, cheese. Heat a tortilla on the stove heating element (very low heat), fill with chili verde, roll it up, put grated cheese on top, melt in the microwave for about 30 seconds.