Chili Verde

• 1 1/2 lb. pork chops
• 2 medium diced onions
• 1 medium bell pepper
• 1 medium sweet green pepper or additional bell
• 1 tsp. pepper
• 1 can mushroom soup
• handful of mushrooms
• 1 medium carrot
• 1 tsp. salt
• 4 oz. jalapeno sauce
• 2 sticks celery

1. Dice the onions the size to suit your eyes.
2. Dice carrot, peppers and celery; cook this mixture in oil with 1 to 1/4 ratio of oil to olive oil (1/4 the amount of olive oil versus vegetable oil).
3. Cook until there is no crunch to the onions.
4. Insert the mushrooms; cook for another 3 1/2 minutes.
5. Mix the mushroom soup with equal amount of water; puree it in the mixer.
6. Pour the jalapeno sauce and soup into the mixture; heat it up, stove-wise. Dice up the pork; cook until it is browned all the way through. Salt and pepper lightly to taste.
7. Make sure the meat is thoroughly cooked.
8. Mix the onion mixture in with the meat; simmer for 15 minutes.

pork chops, onions, bell pepper, sweet green pepper, pepper, mushroom soup, handful of mushrooms, carrot, salt, jalapeno sauce, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=586776 (may not work)