1 pint of whole tomatoes, crushed, juice included (or, if you can, use 
 equal portions of red ripe tomatoes, orange tomatoes, and green 
 tomatoes--peeled and chopped)
 1 lb of lean pork, cubed into 3/4 pieces
 1 tsp of garlic salt (or to your taste--we like a lot)
 3-4 large cloves of garlic, crushed
 1-2 cups of diced green chili--jalepenos or aneheim
 1/4 cup flour
 up to 1 pint of water
 
 In a deep heavy pot, on medium high heat, brown the pork cubes until 
 cooked through but not crusty.  Add the garlic salt and the crushed 
 garlic while browning.  Add the flour to take up any juices and mix 
 well.  Continue browning for about 2 minutes.  Add the green chilis and 
 continue cooking for about 3-4 more minutes.  Add the crushed tomatoes 
 and stir well.  Add enough water to make a thin gravy-like sauce.  Bring 
 the green chili to simmering and simmer for about 1/2 hour.  Taste for 
 seasoning and adjust.