2 tbsp. salad oil
1 med. onion, chopped
4 garlic cloves, minced
1/2 tsp. each of cinnamon and salt
1/4 tsp. each ground allspice and cloves
1/8 tsp. each ground cumin and cayenne
2 (14 1/2 oz.) cans Italian style tomatoes (found at Scotts)
1 (7 oz.) can whole green chilies, chopped
2 tsp. each sugar and wine vinegar
1/4 c. raisins
1 lb. ground pork
1 1/2 c. College Inn beef broth
1/2 c. stuffed green olives
1 tbsp. cornstarch mixed with 1 tbsp. water
1 1/4 to 1 1/2 lbs. Monterey Jack cheese
2 hard boiled eggs, chopped
Tortilla chips

In 3 quart size pan, add oil and heat on medium high heat. Add onion and garlic. Cook, stirring, until onion is limp. Stir in cinnamon, salt, allspice, cloves, cumin, cayenne, tomatoes and juices, chilies, sugar, vinegar, and raisins. Break up tomatoes with spoon. Cook, stirring frequently, until most liquid is evaporated and a very thick tomato paste forms, about 15 minutes.

In fry pan, brown meat, breaking meat apart to resemble a crumbly mixture. Drain excess fat and stir in half of tomato mixture. Chill if making ahead of time.

To the remaining mixture, add broth, olives, and cornstarch mixture. Cook, stirring, over high heat until mixture boils and thickens. Cover and refrigerate if made ahead.

To assemble, reheat meat and sauce mixture separately to boiling; keep warm. Slice cheese into 1/2 inch thick slices. Place half of cheese slices in center of large heat-proof serving platter (about 10 x 15 inch). Spread meat mixture over cheese; sprinkle with eggs. Then spread tomato mixture to form next layer and then top with remaining cheese. Bake, uncovered, at 400 degrees for about 8 minutes or until cheese melts and mixture is heated throughout. Serve with hot tortilla chips. Serves a crowd.