Jeanne's Chili Verde | Just A Pinch Recipes

Ingredients

• 4 pound(s) lean pork roast (shoulder) cut into 1 inch pieces
• 1 teaspoon(s) garlic salt
• 1 teaspoon(s) black pepper
• 1/3 cup(s) canola oil
• 1 cup(s) all-purpose flour
• 3 can(s) chicken broth
• 2 teaspoon(s) coriander
• 2 teaspoon(s) ground comino
• 1 teaspoon(s) mexican oregano
• 3 - 4 oz. cans hot, diced green chilies
• 1 - 28 oz can green enchilada sauce
• 2 - onions, small white
• 1 tablespoon(s) garlic, minced
• 2 large potatoes, peeled and cut into 1/2 inch cubes
• - salt and pepper to taste
• 2 - jalapeno peppers, diced (optional for extra heat