2 t vegetable oil
2 pds port shoulder, cut into 1 inch cubes
1 t salt
1 t pepper
1 cup onion, finely chopped
2 garlic cloves, minced
4 cups chicken broth
1/2 t oregano
2 bay leaves
1/2 t cumin
15 ounces hatch vealley flame-roased green chillies
3 canned roasted tomatillos, chopped
1 8 oz can diced tomatoes
1 1/2 cups red potatoes, in 1/2 in dice
2 T butter
2 T flour