In a large skillet, brown 3 lbs of pork loin cut into 1 inch cubes in hot olive oil. Remove pork and sauté one large minced onion and six cloves of minced garlic. Return pork to skillet. Add one 14 oz. can of chicken broth and one can of beer. Simmer slowly until pork is very tender. Remove pork and reduce liquid by half. Add one 28 oz. can of green enchilada sauce and one small can of diced green chili. Thicken slightly with 1 tablespoon of corn starch mixed thoroughly in one cup of water. Return pork to skillet and simmer for ten minutes. Season to taste with salt and pepper.

This is great in a bowl or served as a burrito, enchilada style with shredded cheddar cheese.

My mother-in-law is latina and makes this but this is my own version, thus the "gringo" label.

My wife tells me mine is better, but not where her mother can hear it.