4 lb. pork roast
1 med. onion, chopped
16 oz. jar salsa
8 oz. jar chopped cactus
6 oz. can Snappy Tom
1 sm. can chopped sweet peppers

De-bone roast, chopping into bite-size pieces. Brown meat and onion. Drain liquid. Return meat, onion, and remaining ingredients to Dutch oven. Mix well and simmer for 40-50 minutes or until meat is tender. Serve with refried beans, Spanish rice and warm tortillas. Serves 4.