5 lbs Pork Shoulder trimmed and cubed
1 lb Shredded Chicken
2 cups large dice onion
1.5 qt water
6 large potatoes, cubed
1 bag Albuquerque Tortilla Green Chile Sauce
2 cans diced tomatoes
Garlic powder, oregano, salt and pepper
2 cups diced zucchini
2 cups sliced carrots
2 cups kernel corn
Dust pork with flour, salt and pepper. Brown pork and onions with oil; add water, cook and stir until thickened. Add Albuquerque Tortilla Green Chile Sauce, potatoes and 2 – 4 cups of diced tomatoes as desired. Add rest of vegetables and simmer until meat is tender. Season to taste.