3 1/3-4 lb. boneless pork (cubed)
2 med. onions, chopped
1 c. chopped Cilantro (fresh coriander)
2 cloves garlic, minced
3-4 jalapeno chilies (or to taste, chopped)
Salt & pepper to taste
1 tbsp. salad oil
2 c. water, approx.
1 tbsp. cornstarch

Heat oil in deep 3 quart saucepan, add pork cubes and brown. Add onions, garlic, salt and pepper; saute until onion is limp. Add water to cover all ingredients. Chop and add Cilantro and peppers. Bring to a boil and lower heat to simmer for 1 1/2 to 2 hours, or until meat is tender.

In a small bowl or measuring cup mix 1/2 cup cold water and cornstarch to a thin paste. Add slowly, while stirring to the cooked meat mixture and stir until thickened and like gravy. Makes 4 main dish servings or 8-10 burritos. Serve with Mexican Rice.

MEXICAN RICE:

1 c. long grain rice
1 tbsp. cooking oil
1/2 c. fresh or canned salsa
1 c. water
Cilantro to taste, optional

Heat oil in saucepan, add rice and cook, stirring constantly, until the rice "pops" and becomes opaque. Add salsa and water, cover, lower heat and cook 15-20 minutes (or until all liquid has been absorbed).