Recipe Exchange

• 1 lb boneless pork, cut into 1-inch cubes
• 1 can (14 1/2 ounces) whole tomatoes, cut up
• 1 can (3 1/4 ounces) pitted ripe olives, drained
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 bay leaf
• 1/2 teaspoon hot pepper sauce
• 1.25 ounces of Taco Seasoning mix
• 1/4 teaspoon garlic powder

In Dutch oven, heat oil and brown pork. Add onion; cook and stir until tender and lightly browned. Add remaining ingredients; blend well. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally, until pork is tender. Uncover last 15 minutes to reduce liquid, if desired. Remove bay leaf before serving over fluffy rice.