Winter Stew (from across the border)

Chili Verde
1 lb. boneless pork loin
2 tablespoons flour
2 teaspoons salt, divided
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground pepper
2 tablespoons oil
1 onion
1/2 teaspoon minced garlic
1 cup water
1 cup mild green salsa  (smooth, not chunky)
1 can (4 ounces) chopped green chilies
Cut pork into 3/4 inch chunks. Mix flour, 1 teaspoon salt, cumin and pepper together and sprinkle over pork. Toss to coat well. Dice onion finely. Heat a medium sized skillet that has a tight fitting lid over medium high heat. Add oil to pan then onions and garlic. Cook, stirring often until onion softens. Add pork chunks to pan. Cook and stir often until meat starts browning. Add water, salsas, chilies and remaining salt to pan. Stir with a flat wooden spoon scraping the bottom of the pan. Reduce heat to medium low, cover and cook for about 40 minutes stirring occasionally. Remove cover and cook an additional 20 to 30 minutes until chili verde is thickened. Serve with tortillas, cheese, etc.

Hints: This is a very simple, mild version of chili verde. It can be spiced up by using a hotter salsa, or hotter peppers, or adding green tabasco sauce at the end. I use a pork tenderloin and cut off all the fat I can see. You could save time by using a pressure cooker--use about half the water and cook the chili about 9 or 10 minutes after pressure is achieved. The quality of the final product really depends on the green salsa and green chilies you choose. Fire roasted chilies are best, avoid green salsas that are pasty and weak. Choose the best quality ingredients you can. I like to serve this with queso fresco, fresh tortillas, salsa and sour cream. Of course cheddar or jack cheeses work great and guacamole is never out of place with a Mexican dish.

I need more Mexican food in my life! don't you? Or a Mexican vacation...yeah, that is what I need.