Pork Chile Verde served with 

 homemade flour tortillas

and black beans.

The beans were put on to simmer the same time as the pork.

I like to serve the chile verde over cheese filled tortillas

but it can also be served in a bowl with the tortillas on the side.

We had the leftovers for breakfast.

with butter basted fried eggs.

Pork Chile Verde

1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2  pounds lean pork cut into 1/2 inch cubes
1 to 2  tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
chicken broth
cilantro

Heat oil in heavy pot. Toss pork with flour, and brown. 
When all the meat has been browned, add the onions and garlic and saute for a few minutes.  
Add the cumin, the chili peppers, and the tomatillo sauce. 
Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.

Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

Flour Tortillas

2 cups flour
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)

Place the flour, salt, baking powder in food processor and pulse to
mix. Cut in the shortening and then add the warm water and process to
make a soft dough. Dough should be soft but not wet and sticky. Wrap in
plastic and let rest for at least 30 minutes.

Divide dough into 10 or 12 pieces and shape into balls. Keep covered.

Roll each ball out into a 7 to 9 inch circle. Dough should be thin.

Cook on a dry hot grill or frying pan on medium heat, turning once. Do
not over cook or they will be hard. Butter and roll up and wrap in
teatowel to keep warm as you cook the other tortillas.

(I place the ones wrapped in the towel in a low 200 oven to keep warm,
while I am cooking the rest.)