1 quart New Mexico green chiles (Hatch or Big Jim)
1 medium onion
3 cloves garlic
2 pound lean pork
1 15 ounce can tomatoes
½ teaspoon dried leaf oregano
1 teaspoon ground cumin (comino)
salt and pepper to taste
light cooking oil
Mise en place:
Roast chiles till black. Place in closed paper bag for a few minutes while hot to loosen up the skins. Peel, seed, and chop.
Dredge pork in flour, knock excess off, and sear in hot oil. Add to stewpot.
Sweat onion and garlic in the pan the pork was cooked in. Scrape any fond as onion and garlic cooks; add to stewpot.
Combine remaining ingredients to stewpot along with enough water to cover. Remember: you can always add more water, but you can't add less. Simmer on stovetop several hours, adding more water as necessary.
Make a slurry with 2 to 3 teaspoon flour and a little cold water. Bring chili to boil. Stir slurry in and cook at high simmer for a few minutes to tighten the chili up.
Serve in bowls with tortillas, or over burritos, enchiladas, fried eggs, what-have-you.