1 lb. pork roast (cut into 1/2 inch chucks (or pork sausage)
3 (small) minced garlic cloves, or (1 tablespoon minced garlic in oil)
1 finely chopped red onion
2 tablespoons flour
2 tablespoons corn starch
4 tablespoons water
28 oz. canned green chiles
1/2 tablespoons chopped jalapeno pepper
1 teaspoon cumin
1/8 teaspoon black pepper
2 3/4 cups chicken broth
2 (large) chopped fresh tomatoes
Directions: Brown pork chunks in skillet, move meat aside and add garlic and onion. As soon as garlic sizzles stir in pork. Make thickener of flour, corn starch and water. Put meat mixture in soup kettle. Add some of the thickener (save some to put in later if necessary). Add chiles, pepper, cumin, black pepper and chicken broth. Bring to a low boil. Add tomatoes. Simmer on low heat, covered for at least 1 hour. Add more thickener if needed or desired.
Notes: My husband loved a green chili that he tasted and we worked and worked to get the same great flavor his taste buds were craving.