Dutton Estate Chili

2 Tablespoons Butter
1 Large yellow onion, chopped
3 cloves garlic, minced
1 jalapeno chili, seeded and minced
2 pounds pork tenderloin, cut into 1/2 inch cubes
2 Tablespoons tomato paste
1 can fire roasted diced tomatoes (28 oz), un-drained
2 cans fire roasted whole green chilies, seeded and chopped
1 medium potato, peeled and grated
2 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon salt & pepper
2 cups grated cheddar cheese (optional)

In a 5 quart stockpot, heat butter and saute onion, garlic and jalapeno. Cook until the onion is clear. Add pork, cover and cook 10 minutes. Stir the ingredients. The pork should lose its pink color. Stir in tomato paste and stir until it is blended. Add canned tomatoes to the pot.

Add green chilies, potato, chicken broth, oregano and cilantro and bring to a boil. Cover, reduce heat and simmer 1 hour. Add salt and pepper. Remove cover and simmer 15 - 30 minutes. Makes 6-8 servings. Enjoy with a glass of Dutton Estate Pinot Noir!