INGREDIENTS

• Pork Chops*
• 2 large cans whole peeled tomatoes
• Jalepenos*
• Garlic Juice*
• Salt*

DIRECTIONS

Take the pork chops and cut them up into small bite-size cubes. I used butterfly porkchops, but you can use any kind you would like. You can also substitute hamburger for the pork chops if you'd like. Also, you might want to ask the place where you buy the pork chops if they can cut them up for you. This is strongly suggested, as it will save you lots of time.

Once you have selected your meat and have your meat prepared, cook them over medium heat. The pork chops will produce a watery-liquid, which will then evaporate. Once the pork chops start to brown, they are done.

While you are cooking the pork chops, take the cans of tomatoes and drain them. Put them in a blender and blend them until they are in bite size pieces. You probably don't want to blend them to a pulp. Dump the tomatoes into a bowl. Put the jalepenos in a pot of water and cook those until they are soft. Blend the jalepenos so they are in very small pieces. Put the blended jalapenos into the bowl with the tomatoes. Add a small amount of salt and a few drops of garlic juice to flavor. Stir up and blend the flavors together.

Once you are done making the chile, put it into a large stock pot wit the pork chops. Heat until the chile is hot. The longer you let it sit, the better chance the juices have to soak into the pork chops.

Enjoy!

* Pork chops, jalepenos, garlic juice and salt do not have exact measurements. Use your best judgement on how many pork chops to purchase with the amount of chile you intend to make. I used 4 thick-cut butterfly pork chops, although I could have used a couple more.