Chuck's Harley-Davidson, Inc.
Ride to Eat - Eat to Ride
Soups, Salads, Sauces and Vegetables

Ingredients GREEN CHILI-MEXI ITALIAN STYLE
3 lb. cubed pork tenderloin or lean pork roast
1 Tbsp. olive oil
1/4 c. flour or more
4 cloves crushed garlic
tsp. black pepper
1/4 tsp. oregano
2 c. water or more
7 oz. can Ortega diced green chilies
1 Tbsp. Ortega diced jalapeno or to taste
Fry cubed pork in garlic, pepper, oregano and I tablespoon olive oil until quite brown. Sprinkle flour over pork and continue frying until floured meat is light brown. Add water and stir to make gravy. Add chilies and jalapeno; reduce heat to low and simmer for 20 minutes or until done. Serve on plates with refried beans, salad and sour cream.