2 lbs. pork steak, cubed
1 lg. onion
2 cloves garlic, minced
2 (10 1/2 oz.) cans beef consomme soup
4 (4 1/2 oz.) cans coarse chopped green chili (mild, med. or hot)
1/2 tsp. cumin
Salt to taste
6 soup cans water

Sear cubed pork over high heat. Add onion, garlic to meat and meat juice, saute briefly. Add consomme and chili, stirring constantly. Add water, bringing contents to a boil and salt to taste. Lower heat and cook two hours, stirring frequently. Then thicken with cornstarch and cold water mixture. Cook on medium heat 45 minutes. This recipe makes enough for 1 1/2 dozen burritos. Freezes well.

BURRITOS: Brown one pound of lean burger meat. Add one package Old El Paso taco mix according to directions. Roll one serving of meat in an 8-inch tortilla after spooning one tablespoon burrito sauce on meat. Cover the rolled burrito with burrito sauce, add sprinkling of grated Cheddar cheese. Serve with sliced lettuce, chopped fresh tomatoes, re-fried beans and glass of sweet fruit juice.