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Green Chile Vegetable Stew
1/2 lb. pork tenderloin
1 lg. can green chilies
1 lg. onion, chopped
3 to 4 med. potatoes with skins, cut into 1 inch cubes
1 can Mexican style stewed tomatoes
4 c. water
1 to 2 tbsp. minced Jalapeno
1/2 tsp. garlic powder
1/2 tsp. salt
3/4 tsp. black pepper
1/2 tsp. MSG
Cut tenderloin in chunks, roll in flour. Fry in oil, brown. Add 1/2 cup flour. Add onion, saute. Add tomatoes, water, other ingredients. Cook 1/2 hour or until potatoes are done.
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