approx. 2-1/2 to 3 lbs. pork loin, cut into 3/4-inch cubes
1 small to medium onion, roughly chopped
2 or 3 cloves garlic, chopped
2 cans Rotel diced tomatoes (substitute one can extra hot if you like it extra spicy)
1 large can diced green chilies
salt and pepper to taste
chili powder to taste (optional)
 | Season pork with salt and pepper. Cook meat and onion in small amount of cooking oil over high heat
until meat is off-white in color and seems fully
cooked. Add chopped garlic and cook one more minute. |
| Stir in Rotel and green chilies and reduce heat to medium low. If liquid does not cover meat, add enough water
to cover. |
| Reseason with salt and pepper if necessary, and add red (or green!) chili
powder to taste. Cover pot and let simmer about 1-1/2 hours or until pork is very tender and starts to shred, stirring occasionally. If necessary, thicken with cornstarch added to a small amount of water. |
| Serve hot with flour tortillas or over burritos (to make Smothered
Burritos). |
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