Chile Verde

Yield:	1 Servings
Categories:

2 1/2	lb	Pork butt; (weight AFTER trimmed of fat)
2	tb	Vegetable oil
2	cn	(4oz) diced chilies
2		Cloves garlic minced
1	md	Onion; coarsely chopped
1	cn	(16oz) stewed or crushed tomatoes
2	ts	Schilling Mexican Seasoning
1/4	ts	Black pepper
		Salt to taste