3 lb. boneless pork roast
1 lg. can stewed tomatoes
1 lg. can Ortega chilies
2 lg. onions
1 tsp. salt
1 tsp. black pepper
1 tsp. cumin
1/4 c. chili powder
2 c. water

Trim off all fat and fry in a skillet until crisp. Remove from heat, discard fat. Cut lean pork in 1" cubes. Fry in grease until brown. Put canned tomatoes, canned Ortega in a four quart pot, mash until stringy. Add meat, diced onions, salt, pepper, cumin, chili powder and water. Cook on low heat 2 to 3 hours or until the juice begins to thicken, the longer it cooks the better it is.

Serve with taco shells or corn bread. Like stew. It is usually better the next day.