Chile Verde

Ingredients

• 32 ounces hunts brand catsup
• 15 ounces corn, do not drain
• 1 medium tomato, chopped
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 1 lb pork roast, cubed and fried

Directions

1. 1

   Cube Pork roast, coat with 2 tbl of flour, salt and pepper to taste. Cook over medium heat until done.

2. 2

   Combine the rest of the ingredients. After pouring in the catsup, use enough water to clean out the bottle.

3. 3

   Cover and cook over low heat all day. Should be thick. If not, remove lid 1-2 hours prior to serving and let the liquid cook down.

4. 4

   Serve with flour tortilla shells, warmed. Spread with butter and break into small pieces. Dip or spread the chile verde mixture on individually --

5. 5

   Enjoy -- .