Garden Green Chile Stew

5 lbs Pork Shoulder trimmed and cubed
1 lb Shredded Chicken
2 cups large dice onion
1.5 qt water
6 large potatoes, cubed
1 bag Albuquerque Tortilla Green Chile Sauce
2 cans diced tomatoes
Garlic powder, oregano, salt and pepper
2 cups diced zucchini
2 cups sliced carrots
2 cups kernel corn

Dust pork with flour, salt and pepper. Brown pork and onions with oil; add water, cook and stir until thickened. Add Albuquerque Tortilla Green Chile Sauce, potatoes and 2 – 4 cups of diced tomatoes as desired. Add rest of vegetables and simmer until meat is tender. Season to taste.

Garnish with shredded cheese and sour cream. Serve in bowls and Albuquerque Tortilla Gordita Flour Tortillas.