Mexican Stew

2 Tablespoons of oil

1 yellow onion diced

Jalepenos diced - I used the kind in a jar. I diced up 6 or 8 slices.  You can do more and you choose your heat.

1 tablespoon minced garlic - I used the kind in the jar

1 pound of pork loin cut into bite size pieces

1 can Rotel.  You choose the heat.

1/4  cup chopped fresh cilantro or 2 tablespoons of the dried.

1/2 teaspoon cummin 

1/2 teaspoon  chili powder

1 teaspoon salt

1 cup chicken broth 

1/4 cup flour

Toss the pork loin pieces in the flour.  Heat the oil on low.   Add the pork loin pieces and the diced onion.  Cook until the meat is slightly brown and onions are tender.  Add the rest of the ingredients.  Stir.  Cover with lid and simmer on low for about 30 minutes.   Serve over cooked rice and top with grated cheese.

Or, you can add more broth and diced red potatoes and eat it as a soup with Jalepeno cornbread.   

You can also add diced avacados, Cheese and sour cream and eat with tortilla chips.