Chile, Pork, Mama Hann's

By Judge99

Ingredients

• 3 - 4 # Pork (Loin, Butt or Steak)
• 1 large onion
• 1.5 tbsp minced garlic
• 2 15 oz. cans Rotel tomatos
• 1 15 oz. can diced tomatos
• 1/2 package chili mix
• salt, pepper, garlic powder to taste
• 2 - 3 tbsp beef bouillon granules
• cornstarch for thickening

Preparation

Step 1

1. Cut pork into 2 in. cubes, fat trimmed
2. Heat skillet hot, spray with PAM
Season with salt, pepper and garlic powder as you brown the pork cubes.
Browning the pork may take several iterations to get it all browned.
3. Then add chopped onion and minced garlic cooking until browned.
4. Add tomatos and 2-3 cans water plus chili powder. Bring to boil, then lower heat and simmer on low until meat is tender (2 hrs.).
5. Then add 2-3 tbsp beef soup base and 1 -2 cans water. Taste to see if more salt is needed. Add pepper.
6. Use corn starch to thicken up juice - not too thick - just right. 7. If not hot enough, add canned jalapeno relish.
8. This is better the next day.
9. Serve over rice, as enchildas, or with warm tortillas.