Ingredients
Directions
In a large heavy bottomed pot (do not use non-stick pot), add olive oil and pork; cook until well done.Move pork to side of pan and continue cooking until all liquid has evaporated. Stir pork to cover bottom of pan and continue cooking until it is well-browned, caramelized, and sticking to bottom of pan.
Add green chiles and garlic to pot; stir while cooking.
Add tomatoes, coarsely chopped with kitchen shears/scissors directly into the pan. Add remaining liquid left in can of tomatoes and stir until meat loosens from bottom of pan.
Bring to boil. Reduce heat and cover pot, allowing lid to tilt and steam to escape. Simmer for 1 hour. Can add more water if you desire a thinner product after cooking period.
*Tip: Serve as soup with tortillas on side or as topping over beans, eggs, burritos, rice, enchiladas, etc.