My Take on Chili Verde (Green Chili Stew)

Chili Verde

2 lbs pork, cut into ½” cubes
2 cups flour
Black pepper
Garlic powder
Lard, about 1-1/2 cups
5 lbs green chili, roasted and peeled (4 lbs mild, 1 lb hot)
1 onion, large, diced
½ tsp dried oregano, crushed
1 tsp cumin
2 cloves garlic, minced
3 cubes chicken bouillon

Season pork liberally with salt, garlic powder and black pepper. Toss in flour to coat. Melt lard in large skillet and heat to 360F. Fry pork in batches till brown and crisp. Drain on paper towels.
Put green chili and onions in a large stockpot and bring to a low simmer. After 20 minutes, add browned pork, oregano, cumin, garlic and chicken cubes. Simmer on low for 1 more hour. Adjust seasonings to taste.
Ladle into bowls and top with shredded cheese and sour cream and serve with fresh tortillas, or use it to smother your favorite burritos or Indian tacos.