When you want some New Mexican home style cooking, but are short on time
The spicing here is inspired by a posole eaten in Santa Fe.  

Ingredients:

• 2 boneless pork chops
• a 14-oz can of chopped tomatoes, pref fire roasted
• a green bell pepper, diced
• a couple or so of chilis, such as serranos, diced
  (remove seeds to ratchet down the heat)
• 1/2 of a jar of Mrs. Renfro's Green Salsa (Hot)
• about 5 cloves of garlic, roughly chopped
• an onion, diced
• spices: cinnamon, allspice, and nutmeg
• a can of cannelleni beans, drained and rinsed
• two small potatoes, peeled and chunked
• chicken broth (or you can use water)

Method:

1. sprinkle both sides of each pork chop with copious amounts of the spices.  Seriously: use more than you think you should.
2. heat some type of oil in a largish dutch oven, such as a 5 quart size.  Bacon drippings are perfect for this.
3. when hot, toss in the pork chops and fry on each side until nicely browned.
4. Take the pork chops out of the oil and place on cutting board.
5. Toss the onion into the pot and stir, cooking until it starts to get soft
6. While the onion is cooking, chop the pork into 1/2 bites.  Make sure to reserve whatever liquid comes off the pork.
7. When the onion is soft, toss in the garlic, bell pepper, and chilis
8. Stir together and cook until everything is soft
9. Add in the can of tomatoes and stir with veggies for about 1 minute, until color has changed from bright red to deep red
10. Then add the green salsa, stirring until incorporated
11. Add the chicken broth and cannelleni beans 
12. Bring to a boil, reduce heat, cover and simmer for 30 minutes
13. Taste and add salt if needed
14. Toss in the potatoes and cook until they are fork tender
15. Serve