1/2 cups olive oil
2 large onions, chopped
8 garlic cloves, minced
8 jalapeno peppers, minced
3 carrots, peeled and cut crosswise into 1/2in pieces
1 1/2 tbs oregano
3 lb boneless pork shoulder, cut into
1/2in cubes 2 cans chicken broth
1 large can Italian plum tomatoes drained
1 potato, peeled and grated
4 cans mild green chilies, chopped
1 large can hot chili beans with gravy
In a Dutch oven, heat olive oil and add onions, garlic, jalapenos, and carrots. Sauté for 10 minutes. Stir in oregano and pork cubes. Cook or 20 minutes, stirring occasionally. Stir in chicken stock, 1 tsp salt, tomatoes, and potatoes. Bring to boil, then lower and simmer 1 1/2 hours. Stir occasionally. Add green chilies and beans to mixture and simmer another 30-45 minutes. Serve.