Preparation:
Heat olive oil in heavy large pot over medium high heat. Add ground pork and 2 cups onions; saute until pork is cooked through, breaking up with back of spoon, about 12 minutes. Mix in garlic. Set aside. Melt butter in heavy small saucepan over medium high heat. Add flour; stir until deep golden brown, about 6 minutes. Stir mixture into pork. Mix in salsa, tomatoes with juices, broth, all chilies, oregano and cumin; bring to boil. Reduce heat and simmer until thickened, stirring occasionally, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Bring to simmer before continueing.) Mix in green onions and cilantro. |
