Fry 2-3 lbs. of diced pork.  Use minimal amount of oil and season meat with salt, garlic salt, reseasoning salt and black pepper. Cook meat on medium heat — when meat is about 1/2 cooked, add diced garlic and onions.

After meat is cooked, add 1/4 cup of flour to meat and stir for about 1 minute.  Add 1 glass of water to meat and flour and stirr until the lumps are out.  Add a small bag or 1 cup of diced chile (from Rock Art News Roasted Chiles – on Nelson Street at the Minturn Market) to pan and then add 3 diced or canned tomatoes to the pan.  Stir all together, add a little more seasoning, bring to a boil and then lower the heat to simmer for about 15 mintues.   Continue to stir to prevent any burning.

Add water to thin chile.  To thicken, add a couple of heaping forks of flour to a coup of warm water — stir out all lumps — once smooth, you may add to the chile — just be sure to mix it well.   Add more salt and seasonings to taste.

Recipe from:  Frank & Kim Guererro of Rock Art News (they’re the awesome roasted green chile people on Nelson Street every week at the Market)