This recipe comes from Aunt Bonnie
Ingredients:
| 3 Lbs. | Pork Tenderloin | Lots of | Garlic Powder |
| 2-16 oz. Cans | Tomatoes, Cut up | 2-4 oz. Cans | Diced Green Chilis |
| 2-16 oz. Cans | Stoke’s Green Chili | 1 Sm. Jar | Picante Sauce |
| 2-16 oz. Cans | Water | 1 | Onion, thinly sliced |
| Lots of | Morton’s Nature Seasoning |
Directions:
- Trim all fat off of Pork and cut into bite-size pieces.
- Put into a large dutch oven and cover with Garlic Powder.
- Add Tomatoes, Green Chili, Diced Green Chilis, Water and Onion.
- Stir up and then top with Morton’s Nature Seasoning until almost black on top.
- Stir again and simmer – The longer, the better! (3-4 hours at least!)
- Just before serving, thicken with a corn starch and water roux.
Very good served over bean burritos with lost of cheese! (Also freezes well!!)
Lindy's Recipes 
Written by Lindy Norris
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