Guisado de Chile Verde (Green Chile Stew) by Jack Schidt 
jack.schidt@snet.net

Yield: 6 servings                      
Cooking Time: 1 hour
Freezes Well

2 pounds pork or beef, cubed           3 cups tomatoes
1/4 cup flour                                  2 cups water
2 tablespoons shortening               1/2 teaspoon garlic powder
2 large onions, chopped                 2 teaspoons salt
3 cups chopped green chile*

1. Dredge the meat in flour. Place the shortening in a heavy skillet
   and brown meat at medium heat. Place meat in a large stewing pot.
2. Sauté the onions in the remaining shortening and add to
   stewing pot.
3. Add all remaining ingredients to stewing pot and simmer at low
   heat for 1 hour.
* Varied amounts may be used.

from "Cocinas de New Mexico" published by the Public Service Company of New
Mexico

My recommendation is to use fresh roasted green chiles, if you can.  The
canned ones are packed with citric acid and that adds a flavor I don't want
in mine, YMMV.  Also, I skip the tomatoes, sometimes using tomatillos
instead.  Chicken or pork stock is better than using water.

Jack