Here you go KathyE:
Pueblo Green Chile Stew
Jane Butel Cooking School
Yield: 4 servings
2 pounds boneless pork, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons butter, lard or bacon drippings
1 cup chopped onion
2 garlic cloves, minced
3 cups canned or fresh chopped peeled tomatoes
1 teaspoons salt
½ teaspoon ground Mexican oregano
¼ teaspoon ground cumin
20 fresh green chiles, parched, peeled & chopped
Lightly coat pork cubes with flour. Melt butter in a large heavy skillet or saucepan. Add pork cubes a few at a time, stirring to brown well. Push to the side of the pot. Add onion and garlic, cooking until onion is soft. Stir in the browned meat. Add tomatoes, then salt, oregano and cumin. Cover and simmer 1 hour, stirring occasionally and adding water as needed. Add the green chiles; simmer 30 minutes or longer, adding a little more water if necessary, until flavors are well blended. Taste and adjust seasonings.