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Mix the Flour, 1 tsp Cumin & 1 Tsp Chile Powder plus some salt & pepper in a large zip bag
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Add the diced pork and coat thoroughly
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Heat 1 tbsp Canola or Vegetable oil in a large dutch oven, add 1/2 the pork - brown well and remove, then brown the other 1/2 in another Tablespoon of oil. Remove the 2nd batch.
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Add 1 more Tbsp of Oil and add the onion and garlic in - let saute until translucent
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Add the Tomato and Green Chile to the onions and garlic and cook together until bubbling hard
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Add back in the pork and the Vegetable Stock
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Bring to a simmer and add the Tbsp of Cumin and the 2 tsp of chile powder.
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Let simmer covered on the stove for at least 1 hour - the longer the better. This is even better reheated on day 2
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Serve with cheese, sour cream and tortillas.