Chili Colorado

Serves 18 people

10 lb pork shoulder butt boneless
7 – 28 oz stewed tomatoes
8 lg diced green chiles
4 white onions
4 lg sliced olives
6 T cumin
2 t pepper
3 t chile powder
12 cloves garlic
2 cans of el pato (duck sauce)

Dice and brown pork in large pan then drain.
Sauté onions
In large pot, all ingredients simmer for about ½ hour then serve

Refried beans, Spanish rice, flour tortillas