4-6 lg. pork chops
1/2 c. onion
1 (4 oz.) can chopped green chilies, drained
1 clove garlic, finely chopped
1 tbsp. butter
6 c. water
Tortilla chips & shredded cheese (Cheddar)
1 (14 1/2 oz.) can tomatoes, undrained, broken up
1 tbsp. or 3 beef bouillon cubes
1 tbsp. or 3 chicken bouillon cubes
1/2 tsp. chili powder
1/2 tsp. ground cumin

In large skillet, take cut up pork chops and brown. While pork chops are cooking.

In large saucepan cook onions, chilies, garlic in butter until tender. Add water, tomatoes, bouillon cubes, chili powder and cumin; bring to boil. Reduce heat and add pork chop meat. I put it in the crock pot and let simmer all afternoon. Just before serving in bowl add corn chips and cheese. Makes 2 quarts.