2 pounds boneless pork butt, cut into 1" pieces 1/4 cup gf flour 1/4 vegetable oil 1 onion, chopped 1 jalapeno pepper, seeded and minced 4 tomatillos, chopped 1 cup gf chicken broth 1/2 cup cilantro, chopped 1/2 small can chopped green chilis 1 Tablespoon dried oregano leaves 1 teaspoon salt 1/4 teaspoon pepper
Dredge pork with flour.
Heat a large heavy skillet and add oil. When hot add cook pork pieces in batches, until browned. Add all pork back to pan and add all remaining ingredients. Heat to boiling; reduce heat to simmer. Cover and simmer for 2 hours. Serve with tortillas.