Award Winning sorta Green Chili

• 1 -2 lb pork tenderloin, trimmed, cubed
• 2 tablespoons canola oil, more as needed
• 1 teaspoon cumin
• 1 large onion, diced
• 1 -2 garlic clove, minced
• 3 (15 ounce) cans chili beans, in sauce
• 3 (4 ounce) cans green chilies, fire roasted
• 1 (14 ounce) can Rotel Tomatoes, with green chilies
• 1 (14 ounce) can diced tomatoes
• 4 ounces canned red jalapenos, to taste they are very HOT
• 2 cups water
• 12 flour tortillas, warmed

1. Trim and cut pork tenderloin into bite size pieces.
2. Over medium high heat, add oil.
3. Once oil is shimmering, add pork.
4. Cook pork, in batches, until no longer pink, sprinkle with cumin, stir to coat, remove from pot and set aside.
5. Add more oil if necessary to saute onions & garlic until tender.
6. About 5 minutes.
7. Careful not to burn the garlic.
8. Place pork back into pot.
9. Add chili beans, green chilies, all tomatoes, red jalapenos.
10. Stir to combine, add water.
11. Stirring occasionally.
12. Simmer several hours to desired tenderness, reducing the liquid to the desired thickness.
13. Serve with warm, rolled flour tortillas for dipping & scooping.

pork tenderloin, canola oil, cumin, onion, garlic, chili beans, green chilies, tomatoes, tomatoes, red jalapenos, water, flour tortillas

Taken from www.food.com/recipe/award-winning-sorta-green-chili-284427 (may not work)