Mom's (Not Really) Chile Verde

I know chile verde is green, but years ago my mom had something called chile verde in a restaurant and asked for the recipe. It is delicious, and even though it's not green, it's been a family favorite ever since. The onions add a tremendous amount of sweetness to the final mixture.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs boneless pork chops or 1 1⁄2 lbs  pork tenderloin
• 2  large onions
• 1 (30 ounce) can stewed tomatoes, undrained
• 1 -2  jalapeno pepper, finely chopped
• 2  garlic cloves, crushed
•  salt

Directions

1. Place all ingredients in a large sauce pan and bring to a boil. Reduce heat to low and simmer, partially covered, until pork is falling apart, 1 1/2 to 2 hours.
2. Stir to shred pork. Serve on warm tortillas with cheese and sour cream.
3. This recipe also works well in the crockpot: just cook on high uncovered for 30 minutes or so at the end to evaporate some of the juices.