2 lb. boneless pork roast, cut into 1 inch pieces
1 lg. onion, coarsely chopped
2 cloves garlic, finely chopped
1 lg. can tomatoes, coarsely chopped
2 sm. cans Ortega green chiles, chopped

In a 4 - 6 quart Dutch oven brown pork in a little bit of oil. Mix remaining ingredients and add to meat. Simmer until pork is tender about 1 1/2 to 2 hours. Ad salt and pepper to taste. Serve with rice, beans and tortillas. Serves 4.