Chile verde

This is a rather exotic recipe for me, since where I come from Mexican food isn't really a thing. I hope any Mexican readers of this blog will not go into fits of laughter over the inauthenticity of it all.

Ingredients

2 1/2 lbs. pork loin (we used to use tenderloin until we figured out loin was cheaper and tasted fine)

2 tablespoons canola oil (or any other kind of oil)

1/2 cup flour

3 cups low-sodium chicken broth*

3 teaspoons bouillon powder (any kind; chicken is fine, or garlic/herb)

1 can diced tomatoes and hot peppers**

1 4oz can diced green chiles***

1/2 teaspoon ground cumin

1 teaspoon fresh cilantro (coriander leaves), finely chopped

salt to taste

Cut the pork into 1-inch cubes and put them in a bowl with the flour, coating them on all sides.

Heat the oil in a large pot on medium heat. Add the pork cubes, cooking until the meat is browned. 

Add the other ingredients, bring to a boil, cover and simmer on low heat for 2 hours or longer. Season to taste while cooking.

Serve with any or all of the following: a dollop of sour cream, a sprinkling of grated cheese, a flour or corn tortilla for scooping. Garnish each bowl with a sprig of cilantro if you're trying to impress guests.

Serves 6. We are only two plus a toddler, but this makes great leftovers. I expect it would freeze well, but we don't like freezing things, so I do not claim to speak from experience.

*I make my own in my slow cooker. If you can't be bothered with this, the bought stuff is fine.

**Mr. B says Rotel. I say I can't tell the difference between that and the generic kind that are half the price.

***Or you can use the fresh ones, if you can get them.