Ingredients:
3lbs. pork butt, cubed
3 large onions
3 cloves garlic, minced
Tbsp. dried oregano, crumbled
1 c. anaheim chilies, chopped
2 jalapenos, seeded & chopped
3 tbsp. flour
Water
Salt & pepper
1 tbsp. olive oil

Method: Cut away as much of the fat as possible form the pork and cut into 1 inch cubes. Brown the meat in olive oil. Remove from pan and sprinkle meat with the flour.

Brown onions and garlic in a frying pan until transparent, but not brown. Add meat, oregano and chilies to the onions mixture and add water to cover. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour. Cool and degrease stew.

Reheat and serve rolled in flour tortillas.
Serves 6.