CHICKEN VERDE

2-3 lbs. Chicken (or pork), cut into 1 inch cubes
1/4 c. vegetable oil
1 large onion, coarsely chopped
2 cloves garlic, minced
2 (4 oz.) cans chopped green chiles
6 medium tomatoes
1/2 T. Oregano
1/4 t. Cumin, Ground
1/2-1 t. cayenne pepper, to taste
1/2 c. white wine

In a large heavy pan (like a Dutch oven), heat oil and brown meat in batches. When browned, remove meat and reserve. To skillet, add oil, onion, chiles and garlic, sauté. When soft, add tomatoes, and spices; cook for 1 minute. Place sauce in blender and blend until thick. Put sauce, wine and meat back into the pan and mix well. Cook on medium low heat until meat is tender (1/2 hour for chicken, 1 hour for pork). Season to taste. Serve with tortillas and white rice. Serves 6.