1. Dice pork and brown in a stock pot with onion and garlic.

2. Drain the fat out of the browned pork.

3. Process 1/2 of the green chilies until smooth

4. In the same stock pot, heat the oil and add onions and garlic; saute until tender but not brown.

5. Stir flour into the onion, garlic, and oil until fat absorbs the oil.

6. Add broth.

7. Cook and stir until mixture comes to boil and is slightly thickened.

8. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapenos.

9. Add spices a little at a time until you get the taste you like, bringing to a simmer before each addition.

10. Simmer for at least an hour and a half (longer if you can afford it), stirring occasionally to prevent sticking.

11. When the chile is 20-30 minutes from finished, add cubed red potatoes.

12. Serve over warm tortilla or as a stew.