Denver Green Chili

• 1 lb pork tenderloin, diced
• 1/4 cup cooking oil
• 1 tablespoon ground cumin
• 1 1/2 tablespoons dark chili powder
• 1 1/2 tablespoons dried oregano
• 1 tablespoon garlic powder or 2 garlic cloves, crushed
• 1 medium onion, diced
• 3 (10 ounce) cans reduced-sodium chicken broth
• 1 (32 ounce) can reduced-sodium whole tomatoes
• 1 tablespoon tomato paste
• 1 (8 ounce) can diced green chilies
• 3 -5 jalapeno peppers, diced with seeds (remove seeds to bring down the heat factor)

1. Brown pork on all sides in oil over medium high heat. Add cumin, chile powder, oregano, garlic powder, onion and broth.
2. Bring to boil, reduce heat and simmer, covered, 1 hour. Crush tomatoes with potato masher in another pan. To tomatoes and their juice, add tomato paste, green chiles and jalapenos. Combine tomato and pork mixtures.
3. Bring to boil, reduce heat and simmer 2 hours (or place in a slow cooker up to 8 hours), until pork is very tender. Serve with warm tortillas and shredded cheese.

pork tenderloin, cooking oil, ground cumin, dark chili powder, oregano, garlic, onion, chicken broth, tomatoes, tomato paste, green chilies, peppers

Taken from www.food.com/recipe/denver-green-chili-525731 (may not work)