MEXICAN GREEN CHILI

1 sm. can jalapeno chopped peppers (use 1 to 4)
1 big can of cooked pork (or cooked pork chops cut up)
3 (4 oz.) cans diced green chilies
1 lg. can (29 oz.) drained tomatoes
1 sm. can Mexican stewed tomatoes
1 onion, chopped
1 lg. can beef broth or 4 c. water to 4 tsp. instant beef broth
Bring to boil, simmer for 2 to 4 hours. Thicken with cornstarch and water. Pour over burritos, or use as a dip.