5 lb. pork roast
16 oz. can stewed tomatoes
28 oz. can crushed tomatoes
22 oz. can tomato sauce
2 c. chopped onions
1 tbsp. garlic powder
4 c. hot water
16 oz. can diced green chilies
1 1/2 tbsp. seedless diced jalapenos
1 tbsp. sugar
1/4 tsp. sugar
1/4 tsp. ground cloves
2 tsp. cumin
1/4 tsp. salt
1/4 c. lemon juice
1/2 c. dried parsley flakes

Bake pork at 325 degrees for 2 hours and let cool. Combine stewed tomatoes and next 5 ingredients in large 5 quart Dutch oven. Bring to boil; simmer uncovered 20 minutes. Chop roast. Add meat to tomato mixture. Stir in green chilies and remaining ingredients. Cover and simmer 45 minutes. Serves 12.