Chile Colorado Recipe

2 lbs trimmed, cubed lean pork (tenderloin works very well)
Sautee chopped onions and garlic, add pork and brown evenly.
Transfer ingredients to a crockpot and add a #2 1/2 can (28 ounces) of either red enchilada sauce. (Colorado sauce. Hatch, Las Palmas and Old El Paso are all good brands.)
Salt and pepper to taste.
(Jazz up the heat with jalapenos or habaneros if desired.)
Slow cook at medium heat for 6-8 hours, or until fork tender.
Serve over a bed of rice with warm tortillas.