Green Chile Stew

Growing up in the mid-west, the diversity of ethnic foods available were pretty much limited to the groups that lived in your area. The closest we came to getting Mexican style food was to go to Taco Bell. However, there is a plethora of foods available to those who wish to indulge today.
This Green Chile Stew is often referred to as Green Pork Chile. Honestly it is just as delicious with Shredded Chicken. Just substitute 1 1/2 to 2 lbs of Shredded Poached Chicken.
*Feel free to roast, peel and dice your own Chillies.

Green Chile Stew

2 lbs Pork. (Butt Roast or Chops are best), cut into small pieces
2 Tablespoonfuls Vegetable Oil
1 Large Onion, chopped
3 Cloves Garlic, minced
2 Tablespoonfuls Flour
3 cups Chicken Stock
2 4oz cans Diced Green Chillies
Diced Jalapeño to taste (Optional)
2 large Tomatoes, diced
1 teaspoonful Oregano
1 teaspoonful Cumin
1 teaspoonful Salt
1/2 teaspoonful Black Pepper

In a large stock pot or Dutch Oven, add the Oil and the pork and cook until lightly browned. Remove meat from pot and allow to cool.
Add the onions to the pot and cook for one minute. Add the Garlic and cook one minute more.
Add the Flour and mix throughly into the onions and garlic, cooking for one minute.
Gradually add the Chicken Stock, whisking to combine.
Add all other ingredients.  Bring pot to a boil and immediately reduce to a simmer.  Simmer for one hour.
If desired crush or shred the pork and return to the pot. Simmer for 20 minutes more.
Serve with warmed flour tortillas or over your favorite burrito.