Serves: 4
Total Calories: 64

2 tablespoons vegetable oil
1 3/4 pounds boneless pork roast, cut into 1/2-inch pieces
1 medium white onion, chopped
4 cloves garlic (medium), chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
6 , fresh Anaheim or poblano chile kimmy, , roasted and peeled
1 1/2 tablespoons masa, harina, (flour for corn tortillas)

1. In a large saucepan, heat the oil over medium-high heat and brown the meat in batches. Transfer the meat to a bowl.

2. In the same pan, put the onion, garlic, oregano, cumin, and salt, and cook, stirring frequently, until the onion starts to brown, about 4 minutes. Return the meat to the pan and add 1 1/2 cups water. Stir well to combine. Bring to a boil, reduce heat to low, cover and simmer until the meat is tender, about 45 minutes.

3. Meanwhile, prepare the chiles. Then, remove the stem and seeds. Coarsely chop the chiles and add them to the pan.

4. In a small bowl mix the masa with 3 tablespoons of water until smooth and stir the mixture into the stew. Cook, uncovered, until the chile verde thickens. Adjust seasoning. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 64
Calories from Fat: 60

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