Chili Verde

¼ cup olive oil

3 lbs ground pork

2 cups chopped onions

6 large garlic cloves, chopped

¼ cup (1/2 stick) butter

¼ cup flour

1 16 oz salsa verde bottle

1 14 oz can diced tomatoes with juice

1 cup chicken broth

4 4 oz caned diced mild green chilies

1 ½ tbsp dried oregano

2 tbsp jalapeno

1 tbsp cumin

½ cup chopped green onions

½ cup chopped cilantro

Heat oil large pan medium heat. Add pork and onions. Saute until pork is cooked through, about 12 minutes. Mix in garlic and set aside.

Melt butter small heavy pan, medium high heat. Add flour. Stir until deep golden brown, 6 minutes. Stir into pork. Mix in salsa, tomatoes and juice, all chilies, oregano and cumin and bring to boil. Simmer until thickened, 30 minutes, stirring occasionally. Season.