I like to make this dish and use half of it to pour over the top of polenta and make enchiladas out of the other half to freeze and eat the next week.
2 1/2 pounds boneless pork, cut 1/2″ cubes
2 tablespoons olive oil
½ cup onions, diced
4 cloves minced garlic
2 cans chicken broth
1 can tomatoes, peeled, seeded and diced
1 large can green chilies, diced
1 teaspoon cumin
2 tablespoons flour
Fresh chopped cilantro
Heat olive oil up in a soup kettle and add pork, onions and garlic and cook until pork is evenly browned. Add the rest of the ingredients and simmer the stew for an hour until meat is tender. Mix flour with broth and stir into stew and stir until slightly thickened.
Divide the stew in half.
First Half: Cook polenta and serve half of the pork with green chili sauce. Top with fresh cilantro and serve corn and flour tortillas to scoop up the sauce with.
Second Half: Soften 12 to 18 corn tortillas in sauce or oil. Take pork and shred it with forks, take forkfuls of the pork and wrap the tortillas around them. Layer them in a casserole dish and pour the tomato, chili and onion sauce over the top. Some of the vegies will be in the filling and some of the pork will be in the sauce. Sprinkle the grated cheese, your favorite, over the top. At this point you can freeze the casserole for later or refrigerate for a night or two and and bake in the oven for about 30 to 45 minutes, or until the filling is hot and the cheese is melted. Garnish with fresh chopped cilantro.