Pork and veggies mix together to make an unforgettable dish!

Ingredients

*1 1/2 lb. pork roast
*1 lg. white onion
*2 garlic cloves
*1/4 C. canned jalapeno chilies
*1 C. frozen or canned peas
*1 C. frozen or canned carrots
*1 bay leaf
*1/4 C. vegetable oil
*1 C. green chili sauce
*1/2 C. chicken stock
*1/4 tsp. dried ginger
*1 tsp. salt
*1/4 tsp. ground black pepper

Directions

Place pork roast in a large stew pot and add just enough water to cover. Cook meat on medium for 1-3 hours or until tender. Shred meat by pulling it apart into strips.  Peel onion and chop into 1/4-inch pieces. Peel garlic and chop into 1/4-inch pieces. Stem, seed, and chop jalapenos. If using frozen vegetables, thaw and warm to room temperature.  If using canned veggies, drain off water.  Crumble bay leaf but discard stem. Heat vegetable oil to medium-high temperature in a frying pan.  Add onions and garlic.  Saute until onion is limp but not brown.  Add all ingredients to frying pan and stir well. Reduce heat to low, cover, and cook for 30 minutes.

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