Chili Verde

1 lb. pork tenderloin cut into 1 inch pieces
1/3 c. plus 2 Tbsp. flour divided
2 medium onions, chopped
2-3 cloves of garlic minced or pressed
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. garlic powder
5 fresh roasted Anaheim chilies-peeled, seeded and chopped ( a trick to peeling these is to place them under the broiler for a few mins. until the skin turns brown and then they just peel right off)
1 14.5 oz. can chopped tomatoes
2 1/2-3 c. water
3-4 tsps. chicken stock or bouillon
fresh ground pepper to taste
chili powder to taste (optional)
flour tortillas
mexi cheese blend
1 can refried beans, heated

Toss pork with 2 Tbsp. flour and set aside. Lightly spray large deep skillet and preheat on medium for 2-3 mins. Add pork to pan and cook, turning often until flour is a dark golden brown. Reduce heat to low and continue to cook for an additional 5 mins. or until moisture from pork starts to lift browned glaze off bottom of pan. Remove pork from pan and set aside. Increase heat to medium and add onions and garlic to pan. Saute onions until soft and browned from deglazing bottom of pan, about 5 mins. Add small amounts of water if necessary to keep onions from drying out. Add salt, cumin and oregano to onion, continuing to saute until spices are fragrant. Add tomatoes and chilis to pan. Stir in flour a little at at time, mixing well after each addition. Slowly stir in water and bouillon. Increase heat and bring to a boil, while stirring, return pork to pan and reduce heat to low. Simmer covered for 35-45 mins. Uncover pan and increase heat to medium. Stirring often, cook chili verde at a high simmer until sauce is thickened, 15-20 mins. We usually place a little of the refried beans in the tortilla and then add some of the chile verde and then some cheese. Roll tortilla up and spread more sauce and cheese on top. Yummy!

Submitted by Tara

Submitted by Tara