Ingredients
1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 boneless pork shoulder butt roast (3-1/2 to 4 pounds), cut into 1/2-inch cubes1 tablespoon vegetable oil4 cans (4 ounces each) chopped green chilies2 cans (28 ounces each) stewed tomatoes2 garlic cloves, minced1 medium onion, chopped1 jalapeno pepper, seeded and chopped1 to 2 teaspoons minced fresh cilantro1/2 teaspoon ground cuminWarm flour tortillas, optional
Preparation
Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
