4 cloves garlic, minced
2 tablespoons olive oil
4 cans Rotel tomatoes
4 cans chicken broth
1 cup water
1 large can diced green chilies
1 tablespoon ground cumin
2 pork shoulder steaks
1 pork tenderloin
1 can jalapenos (optional)

Brown shoulder steak in olive oil. Add garlic. Add remaining ingredients. Cook for 2 hours or until pork tenderloin is tender.

Chill overnight. Scrape off fat.

Slice pork into bite sized pieces. Add jalapenos (optional).

Heat and serve with warm tortillas.

Submitted by: Nicole Thornton