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Categories:Viewed: 62 - Published at: 6 years ago
Ingredients
- 3 Tbsp. vegetable oil
- 2 lb. lean pork, cubed
- 1 medium onion, cut into large chunks
- 1 to 2 cloves garlic, minced
- salt and freshly ground black pepper to taste
- 1 (28 oz.) can whole peeled tomatoes
- 8 to 10 Anaheim chiles, roasted, peeled, seeded and chopped
- 2 c. water
- 1 1/2 Tbsp. all-purpose flour
- 1/3 c. water
- 6 to 8 flour tortillas, warmed
Method
- Heat oil in large stockpot.
- Add pork, onion, garlic, salt and pepper.
- Saute until pork is browned.
- Drain juice from tomatoes into stockpot.
- Chop tomatoes and add to pork with chiles and 2 cups water.
- Stir well and simmer, covered, for 45 minutes.
- Whisk together flour and 1/3 cup water until smooth.
- Add to chile mixture and stir constantly until well blended and slightly thickened.
- Cover and simmer for 15 minutes.
- Serve with warm tortillas.
- Serves 6 to 8.
