¼ teaspoon Thyme
½ teaspoon Cumin
In a large sauce pan heat olive oil, add onion, bell pepper, and garlic and sauté until soft. Add diced green chilies and jalapeño, sauté until fragrant. Remove veggies to a plate and reheat skillet. When hot add pork brown on all sides. Add veggies back to skillet and put in remaining ingredients. Bring to a simmer, cover and cook until meat is tender. Serve with sour cream and chips.