Boneless pork roast
Vegetable oil
3 sm. cans Ortega diced green chilies
1 sm. can tomato sauce
1/2 tsp. salt & pepper

Cut meat about 1/2" thick, 1" long Brown in 2 tablespoons vegetable oil. At the same time you put meat in pan add onion in slices. Stir quite often, until meat looks brown and starts to stick to pan. Add Ortega green chilies, 1 can tomato sauce, salt and pepper. Add water just enough to cover meat. Let it come to a quick boil, lower flame to simmer, cover pan and let cook 40 minutes or until meat is tender.