chile verde

4 pounds pork butt, cubed
4 cups chopped onions
4 cloves garlic, minced
1 Tablespoon oregano, crumbled
1 teaspoon cumin
30 oz. chopped green chilies (from frozen bag)
1 to 2 jalapenos, deseeded & chopped (optional)
1/4 cup flour
Water
Salt & pepper
Olive oil to saute

1. Cut away as much fat as possible from the pork and cut into cubes. Brown meat in olive oil. Remove from pan and sprinkle meat with the flour.
2. Brown onions and garlic in frying pan until transparent, but not brown.
3. Add meat, oregano, cumin, chilies to onion mixture and add water to cover. Simmer 2 to 3 hours.
4. Add salt and pepper during last 1/2 hour. Cool and degrease stew.

Serve rolled inside flour tortillas.

Serves 6
I'd also call this Green Chile (for searchability! And Cooks.com called it Pork Stew with Green Chiles)
Adapted from Cooks.com