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Ingredients:

4 pork chop , cut into 3/4-inch cubes
1/2 onion , diced
2 stalk celery
2 ounce jalapeno pepper , diced (1/4 cup)
2 ounce green chili , diced (1/4 cup)
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cumin
1 teaspoon chicken bouillon
2 bay leaf
2 cup water
1/2 tomato , quartered
1 bunch cilantro , diced
2 tablespoon almond flour
3 tablespoon water
2 tablespoon olive oil

1. Fry pork cubes in oil in large pan, cover and let cook until meat is tender. Add garlic and pepper, stir well and continue to cook for about one minute. Add jalapeno (with juice) and green chiles, cook about 1 minute. Add onions and celery and saute 5 minutes.

2. After meat is cooked, add water, chicken bouillon, cumin, and bay leaves. Let simmer.

3. In a bowl add 3 tablespoons of water to flour until the batter is thick like pancake mix. Strain and add to meat mixture and let simmer until broth thickens. Remove from heat, and then add tomatoes and cilantro.

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