INGREDIENTS

1. 32ounces hunts brandcatsup
2. 15ouncescorn, do not drain
3. 1mediumtomato, chopped
4. 1mediumonion, chopped
5. 1jalapeno pepper, chopped
6. 1lbpork roast, cubed and fried

DIRECTIONS

1. Cube Pork roast, coat with 2 tbl of flour, salt and pepper to taste.Cook over medium heat until done.
2. Combine the rest of the ingredients. After pouring in the catsup, use enough water to clean out the bottle.
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. Serve with flour tortilla shells, warmed. Spread with butter and break into small pieces.Dip or spread the chile verde mixture on individually –
5. Enjoy — .