Chile Verde

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
3 pounds pork shoulder (bite-size cubes)
1 (28 ounce) can tomatoes
2 (4 ounce) cans diced green chiles
1 cup water
Salt to taste

Sauté onion and garlic in olive oil in a Dutch oven. Remove onion and garlic and brown meat in same pan. Return onion and garlic to meat, along with other ingredients. Cook slowly for one hour (or until meat is done).

This is best prepared a day in advance. To reheat, simmer 30 minutes.

Serves 4.

Chile Verde

3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico chile
1 cup canned crushed tomatoes or 8 ounce tomatillos,
    boiled in water until soft, drained and chopped
1 1/2 cups chicken stock
1 teaspoon salt, to taste

If using tomatillos, husk and clean them first. In a heavy saucepan, warm the oil over medium heat. Add onion and sauté until well softened, about 5 minutes.

Stir in garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.

Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still pourable.

Serve warm with enchiladas or other dishes. The sauce keeps under refrigeration for about 5 days and freezes well.