2 tablespoons oil
2 pounds boneless pork loin cut into 1/4 inch cubes
1 medium chopped onion
3 minced cloves garlic
14.5 ounces chicken broth
2 tablespoons fresh chopped cilantro
12 ounces La Victoria green taco sauce
2 tablespoons cumin
1/2 teaspoon black pepper
2 jalepeno peppers, seeded and minced
2 tablespoons Wondra flour
OR
2 tablespoons flour mixed with broth to smooth out lumps
1 teaspoon salt
16 ounces coarsely chopped Ortega green chilis
OR
2 cups coarsely chopped roasted Anaheim peppers (12 large green chilis)

In large soup pot, heat oil and brown pork. Add all remaining ingredients except green chilis. Bring to boil. Lower heat, cover and simmer 45 minutes till pork is tender. Stir in chilis and simmer additional 20 minutes.
Roasting Peppers
Use chilis that are smooth, not bumpy. Roast on electric burner, over gas burner or in broiler. Roast till blackened but not too soft. Watch carefully if roasting in broiler. Wrap roasted chilis in towel or put in paper sack to let steam loosen skin more. Cut off top of chili and split down side. Remove veins and seeds. Scrape blackened skin off. Chop as desired.