Eileen's Chili Verde

• 6 potatoes, cubed 3/4-inch size
• 2 lbs pork, cubed 1 1/2-inch size
• 2 tablespoons olive oil
• salt and pepper
• 1 medium onion, sliced
• 1 teaspoon garlic, minced
• 1 (24 ounce) jar salsa verde
• 0.5 (4 ounce) can jalapenos, diced
• 8 dashes Tabasco jalapeno sauce
• 1 cup chicken broth

1. Put cubed potatoes in 5 qt crockpot.
2. Season with salt and pepper.
3. Cover potatoes with half of the onion.
4. Meanwhile in a fry pan, brown pork in oil; remove to crockpot.
5. Season with salt and pepper; add rest of onions and the garlic.
6. Add last 4 ingredients.
7. Cook in crockpot on Low for 8 hours or on High for 4 hours.
8. Serve with refried beans and flour tortillas.

potatoes, pork, olive oil, salt, onion, garlic, salsa verde, jalapeno sauce, chicken broth

Taken from www.food.com/recipe/eileens-chili-verde-345133 (may not work)