Great Chile Verde (green Chile)

Ingredients:

Directions:

In a large skillet, heat to medium temperature 1/2 cup cooking oil. When the oil is hot, add the onions and garlic; sauté them until they get a yellowish tint, but don't let them get brown--just cook them far enough past the transparent state so that you can tell they are turning yellow.
When the onions are done, drain them well and set aside. Remove all but about 4 Tbs. of the oil from the pan and get it hot. When the pan starts to smoke, add pork and stir-fry until it is seared and browning. Turn off heat under pan; remove and drain pork. Add to the frying pan just the liquid from the two cans of chilies, and bring to a boil stirring and scraping to remove the glaze that was left over from frying the onions and pork. Pour this liquid into a large pot; add the jar of Salsa, pork and two cups of water, cumin, black pepper, and simmer covered for about 1 hour. Add chilies, onions, sugar and salt to taste. Simmer for about 30 minutes more.
Serve with lime wedges (squeeze several into bowl just before eating), sour cream and warmed flour tortillas.

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