1 (16 oz.) can crushed tomatoes
3/4 c. barbecue sauce
1/2 c. water
1 beef bouillon cube
2 tbsp. vinegar
1 tbsp. chili powder
8 to 10 drops hot pepper sauce (optional)
2 med. onions
1 lg. green bell pepper
2 lbs. lean pork, cut into 1 1/2 inch cubes

1. In a 4 quart pot, mix tomatoes, barbecue sauce, water, bouillon cube, vinegar, chili powder and hot pepper sauce. Bring to a boil over high heat.

2. While liquid comes to a boil, peel onions, halve lengthwise and cut each half into 6 or 8 wedges. Add to pot.

3. Seed green pepper; cut into 1/2 inch chunks and add to pot.

4. Stir in pork and bring to a boil. (There won't be much liquid at this point). Reduce heat to low. Cover pot, leaving lid slightly ajar and simmer 1 1/2 hours or until meat is tender and sauce thick. Serve over rice. Makes 6 to 8 servings.