-Mary Wilson  BWVB02B
2 lb Pork butt; boneless
2 tb Vegetable oil
1    Onion; chopped
1 lg Garlic clove; minced
2 ts All-purpose flour
1 cn (8 1/4 oz.) stew tomatoes
1 cn (7 oz.) green chiles
1 cn (10 oz.) tomatoes with hot
-green chiles
Salt and freshly ground
-pepper

Trim off fat and cut pork into 1-inch cubes. Heat oil in a large heavy
pot or Dutch oven. Add pork and cook until brown. Add onion and garlic.
Cook until tender. Stir in flour. Cook and stir 1 to 2 minutes. Add
stewed tomatoes, chopped chiles and tomatoes with hot chiles, breaking up
tomatoes with a spoon. Season with salt and pepper to taste. Cover and
simmer gently 1-1/2 hours or until meat is tender. Makes 4 servings.