Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  olive oil
  3             pounds  pork shoulder -- ground
  2               cups  onion -- chopped
  6              large  garlic clove -- chopped
     1/4           cup  butter -- 1/2 stick
     1/4           cup  flour
  16            ounces  salsa verde -- bottle
  14 1/2        ounces  diced tomato -- in juice
  1                cup  nonfat chicken broth
  16            ounces  green chilies -- diced
  2        tablespoons  jalapeno -- minced
  1 1/2    tablespoons  oregano -- dried
  1           teaspoon  cumin
     1/2           cup  green onion -- chopped
     1/2           cup  cilantro -- chopped

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.

Nutritional Information:

468 Calories (kcal); 36g Total Fat; (68% calories from fat); 25g Protein; 12g Carbohydrate; 106mg Cholesterol; 216mg Sodium