• 2 Tbs. all purpose flour
• 3/4 tsp. ground cumin
• 3/4 tsp. sage, rubbed
• 1-1/4 lbs. pork shoulder steaks, cut into 1 inch cubes
• 2 Tbs. vegetable oil
• 1-1/4 large onions, chopped
• 2 Tbs. cider vinegar
• 4 small red potatoes, quartered
• 3/4 poblano pepper, seeded and diced
• 1-1/4 Anaheim chile peppers or other mild green chile peppers, seeded and diced
• 6-3/4 tomatillos, skinned and chopped
• 1-1/3 cups chicken stock
• 3/4 tsp. brown sugar
• 1/3 cup fresh cilantro, chopped

Combine first 3 ingredients and salt to taste in a bowl. Stir in meat until mixed thoroughly. Heat oil in a heavy nonreactive pot over medium high heat. Sauté meat, in batches if necessary, 6-8 minutes, turning occasionally, until meat is browned all over. Transfer to a bowl. Sauté onions in same pan over medium heat 2-3 minutes until just softened. Stir in vinegar, scraping up browned bits of flour from bottom of pan. Simmer 3-5 minutes, stirring frequently until liquid is almost evaporated. Stir in potatoes, next 5 ingredients and pork. Season with salt and pepper to taste. Reduce heat to medium low. Cover and simmer 1 to 1-1/4 hours, until meat is tender, adding additional stock or water if mixture becomes to dry. Stir in cilantro just before serving.

Per serving: calories 537, fat 31.0g, 50% calories from fat, cholesterol 96mg, protein 32.0g, carbohydrates 36.5g, fiber 4.9g, sugar 10.2g, sodium 338mg, diet points 12.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 0.2, Lean meat: 4.0, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Chardonnay, or Riesling.