Chili Verde Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 4 pork steaks 1 onion, chopped 5 Tbsp. flour 4 cups water 1/4 tsp. garlic 1/2 tsp. oregano 2/3 tsp. ground cumin 2 cans (7 ounces each) whole green chilies 1. Trim fat off steaks. Cut steaks into bite size pieces. Fry until well done. 2. Remove meat and cook onion until tender. Remove onion. 3. Make gravy with drippings and flour and water. Chop green chilies. 4. Return meat and onion to gravy with all other ingredients, simmer. Add 2-3 hot fresno chilies if desired.