Green Chili With Pork Over Rice

• 2 ten ounce cans of tomatoes with chiliesnn1 seven ounce can of green chilies
• 4 pork chopsnn1 tablespoon Badia(R) complete seasoningnn2 cups chicken broth
• 1/2 tsp. cuminnn1/3 cup chopped cilantronnsalt and pepper to tastenn2 tablespoons corn starchnn3 tablespoon water

1. In a large skillet, that has a lid, add your chops on med-high heat and lightly brown them. It's okay if your pan is a bit crowded, you will be stewing them.nnAdd the Badia(R) Complete to the chops at this point.
2. Add 1/2 tsp of cumin to your broth and stir it in well
3. Add the broth to your skillet....
4. Bring heat back up a bit and add your tomatoes and chilies. Oh, I love green chilies ...
5. Bring the chops up to a low simmer and in the meantime chop your cilantro.
6. add the cilantro to your skillet, stir well and cover. Reduce heat to med low and cover. Stew the chops for 3 hours. You want the meat to fall off the bones.
7. after 3 hours, remove the chops and pull the meat from the bones, discard the bones and set the meat aside.
8. in a separate bowl add the corn starch and water and stir well.. add to the tomato/chilie "gravy" and stir well. after 5 minutes, add the meat back to the skillet. Turn heat to LOW and let sit, stir often.
9. Serve over rice, burritos, etc!
10. www.southernfarmandkitchen.com

tomatoes, pork chops, cumin

Taken from www.yummly.com/recipe/Green-Chili-with-Pork-over-Rice--1819449 (may not work)