• 2 pounds lean pork, cubed
• 2 Tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 to 8 green New Mexican chiles, roasted, peeled, stems removed, chopped
• 1 large potato, peeled and diced
• 2 tomatoes, peeled and chopped
• 3 to 4 cups water
• 1/4 teaspoon dried oregano, Mexican preferred

Place the pork in a skillet and brown it in the oil, remove the pork and place it in a kettle or stock pot.

Put the onions in the skillet, adding more oil if necessary, and sauté until they are browned. Add the garlic and cook for an additional couple of minutes. Remove them from the skillet and add to the pork.

Pour a little of the water into the skillet, bring to a boil, and deglaze. Pour the liquid over the pork. Add all the remaining ingredients, and simmer for 1 to 2 hours or until the meat is very tender and is starting to fall apart.