"Easy" Chili Verde

This is so yummy on a chilly night, and even better because it was easy to make (I call it "easy" because it doesn't take all day like my Mom's chili verde, that I love). I served it with Spanish rice, refried beans, grated cheddar cheese and warm flour tortillas. Enjoy!

"Easy" Chili Verde

6 boneless pork chops or pork tenderloin, cut into bite sized chunks

Season with: garlic powder, pepper, cumin and a tad of salt

Brown meat and seasonings together.

Add on 28 oz. can of green chili enchilada sauce.

Simmer for one hour or until the meat is tender.

Whisk together about 1/2 cup water with 3 Tb. flour and then stir into sauce to thicken.