• 8 fresh Anaheim chiles
• 1 teaspoon cumin
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 pounds trimmed boneless pork cut into 1/2-inch pieces
• 3 cloves garlic, finely chopped
• 4 cups (or more) water

Char chiles. Peel, seed and chop.

Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until meat browns, stirring often, about 20 minutes.

Add chiles, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper to taste.