1 1/2 lbs. thin sliced pork cutlets, pounded and cut into 1 inch pieces
1/2 med. Maui onion, coarsely chopped
1 tsp. wine vinegar
1 can Ortega whole green chilies
1 tbsp. chili powder
1 sm. can sliced mushrooms
2 tbsp. butter
Approximately 1 c. water

In a heavy frying pan, over medium heat, cook the onions in 1 tablespoon butter. As the butter starts to sizzle, sprinkle the onions with 1 teaspoon wine vinegar. (This makes the onions sweeter.) Cook until the onions are translucent, not browned, and remove from the pan. Add 1 tablespoon butter to the pan and cook the pork until it is nicely browned. Remove the pork from the pan and add water to deglaze the pan.

Add chili powder and stir. Return the onions and the pork to the pan, reduce heat to low and cook for about one hour, adding more water if needed. Seed and wash the green chilies and cut into one inch squares. Add the chilies and mushrooms to pan and cook until the liquid is the consistency of gravy. (About 15 minutes). Serve with steamed rice. Serves 4.