Green Chile

1 lb chicken, cubed
2 Tbs flour
2 Tbs oil
1 small onion, chopped
4 cloves garlic, minced
28 oz can tomatoes
2 7oz cans diced green chiles or 1 3/4 cups green chiles
1/4 tsp oregano
salt to taste
2 cups water
1 potato, well scrubbed and cut into cubes
1. In large skillet, heat oil over medium heat. Dredge chicken in flour and fry in the hot oil until lightly browned, add onion and garlic and cook until onion is translucent.
2. Add tomatoes, chiles, oregano, salt and water. Bring to a boil, cover and reduce heat. Simmer for 1-2 hours, stiring occasionally. In the last half hour add potatoes, cook until tender.

Serve over burritos or tacos.

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