Chili fixings

The Thing I made on Sunday was Pork Chili. This is a picture of the garlic, onions and jalapeños. The recipe is called Tierra Verde Chili, and contains no beans, which I have been told is the authentic way to make chili although I can find no evidence of this in a cursory search online.
Here's the Tierra Verde recipe in case you want to follow along yourself. It's quite good, and goes really well over a baked potato with some cheese.

2lbs pork loin, thin
2 cups water
2 tbsp olive oil
2 large onions chopped
4 large garlic cloves minced
4 large jalapenos, stemmed seeded and diced
4 4-oz cans green chilis, diced
1 14.5-oz can stewed tomatoes, mexican style
1 tbsp oregano
2 tsp ground cumin

pork in pan, cover with water, bring to boil, reduce heat, 
simmer until meat is thoroughly cooked through
separate meat and broth, put meat on a plate, 
put broth into a 2-cup measuring cup
skim fat from broth


heat olive oil in a pot, saute onions, garlic 
and jalapeños (cook veggies with olive oil)
add cubed pork, green chiles, broth,
stewed tomates (w/ their liquid) + the seasonings, 
pepper to taste, bring to boil, 
simmer 2 to 3 hours for mixture to thicken

Today's Thing is a picture of a Volcom tag. Volcom is my favorite brand.