Title: Spicy green pork chili
 Categories: Pork
      Yield: 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
           Salt and pepper
           Tabasco (just a little)
           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.
  
  I usually use a crock pot because the longer the chili simmers, the
  better it is.  When done, the pork should be really tender. The pork
  will also darken due to the black beans. Can serve in bowls as usual
  or over white rice.