Ingredients
4 tablespoons canola oil4 pounds boneless pork, cut into 3/4-inch cubes1/4 cup all-purpose flour1 can (4 ounces) chopped green chiles1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper3 garlic cloves, minced1/2 cup minced fresh cilantro1/2 to 1 cup salsa verde1 can (14-1/2 ounces) chicken brothFlour tortillas, warmed
Preparation
In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven.
Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas.
