2 pounds of pork, cut in pieces
4 cups of chicken broth
2 cans or 14 ounces of canned jalapeño chiles, cut into slices
2 pounds of tomatos, cut into quarters
1 chopped onion
1 clove of garlic, chopped
2 tablespoons of green chile powder
Fry the pork meat in its own juices but do not overcook. Place the
meat in a large pot and add the chicken broth, chiles, tomatos,
onion, garlic, and green chile powder. Stir until thoroughly mixed.
Bring to a boil and stir frequently. Allow to simmer over low heat
for at least two hours. Serve as a stew or as a topping for
burritos. For improved flavor, cook the stew a day in advance and
leave in the refrigerator overnight.