1 pint of whole tomatoes, crushed, juice included (or, if you can, use
equal portions of red ripe tomatoes, orange tomatoes, and green
tomatoes–peeled and chopped)
1 lb of lean pork, cubed into 3/4″ pieces
1 tsp of garlic salt (or to your taste–we like a lot)
3-4 large cloves of garlic, crushed
1-2 cups of diced green chili–jalepenos or aneheim
1/4 cup flour
up to 1 pint of water

In a deep heavy pot, on medium high heat, brown the pork cubes until
cooked through but not crusty. Add the garlic salt and the crushed
garlic while browning. Add the flour to take up any juices and mix
well. Continue browning for about 2 minutes. Add the green chilis and
continue cooking for about 3-4 more minutes. Add the crushed tomatoes
and stir well. Add enough water to make a thin gravy-like sauce. Bring
the green chili to simmering and simmer for about 1/2 hour. Taste for
seasoning and adjust.

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