Pork Green Chile

contributed by Michelle Weickum-Anderson

 2-3lb pork butt diced
 6 cans hunts fire roasted diced tomatoes (or just PLAIN diced tomatoes)
garlic powder, salt, and pepper to taste
2 BIG cans of whole Hatchs green chiles (dice and save juice)
 Olive oil Brown pork in big stock pot with seasonings.
 When brown add tomatoes, diced green chiles and all juices except for 1 can of tomatoes– reserve this juice to make slurry later.
 Let simmer (you can leave it on low most all day)  This isn’t good for the crock pot though it tends to burn
 When you are ready to eat, bump up heat to med high, bring to boil and stir in 2-3tbsp of corn starch into reserved tomato juice, add to boiling chili and let thicken.
If you like it spicier you can add a can of diced jalapenos.  If you don’t like tomatoes you can omit those.  Just use water to give enough liquid if you need it.
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