Spicy Green Pork Chili
> 
>  chili files
>  1 servings
> 
>  1 1/2 lb boneless pork chops
>  16 oz stewed tomatoes
>  45 oz black beans
>  32 oz light red kidney beans
>  1 lg yellow onion
>  2 cloves garlic -- crushed
>  2 ea jalapeno peppers -- chopped
>  1 ts ground cumin
>  1 ts butter
>  1 salt and pepper
>  1 tabasco (just a little)
>  1 water (add to desired consistency)
> 
>  Trim excess fat from chops; dice into bite-size chunks. Lightly saute.
>  Drain on paper towel; saute onion, garlic, and jalapeno in butter. Add
>  pork, onion, garlic, and jalapeno together in pot. Add black beans,
>  kidney beans, and stewed tomatoes. Do not drain beans. Add 7 ounce can
>  of diced canned jalapeno.
> 
>  The longer the chili simmers, the better it is. When done, the pork
>  should be very tender. The pork will also darken due to the black beans.
>  Can serve in bowls as usual or over white rice.