Chili Verde

I made this for my Little Theater Class

2 lbs meat*
3 Tbsp fat**
1 (14.5 oz) can Hunts diced tomatoes
1 cup chopped onion
3 Tbsp flour
2 cans chopped green chilis
1 cup chicken broth
3 Tbsp garlic powder or fresh or bottled garlic
1/2 tsp black pepper
3/4 tsp salt

Heat fat in medium skillet on medium heat. Cube meat then season with salt and pepper. Sautee meat until lightly browned then add onion. Cook until onion is translucent. Add garlic. Lightly sprinkle with flour and mix until meat is fully coated. Add green chili. (For a hotter flavor add 1/2 to 1 small can of diced jalapenos.) Add chicken broth and diced tomatoes with liquid. Simmer uncovered for 20 minutes. For more tender meat it can be simmered for up to 1 hour.

*Pork, beef or chicken. (Ground, cubed or shredded.)
**Lard, shortening, oil, butter, or margarine.
Makes about 4 cups
Serve with warm tortillas
Can be frozen and reheated later