2 lb Pork; in small cubes
1 c Onion; chopped
14 oz Chicken broth
1 1/2 ts Granulated garlic
2 1/2 tb Chicken base
1 ts Celery salt
1 tb Corn starch
1/2 ts Oregano
1 tb Groud cumin
1/2 tb Jalapeno; dried, ground
1 tb Dried cilantro
1/2 tb Green (Hatch) chile powder
10 oz Green enchilada sauce
27 oz Can green chilies; chopped
8 oz Can green chilies; pureed
1 ts Salt
Habanero hot sauce; to taste *
Brown pork and drain.
Add onion & chicken broth (will not cover meat). Simmer
for 1 hour stirring often.
Add spice mix and a little water. Simmer 1 hour stirring
often to avoid sticking.
Add green enchilada sauce. Simmer 1/2 hour.
Add chopped green chilies. Cook for 15 minutes
Add 8 oz Green chilies, pureed 10 minutes later
Adjust with 1/2 ts jalapeno powder, 1 ts salt, and a
liberal dose of habanero hot sauce. *
* I use Ralph's Righteous - UDD
Source: Jerry Simmons - ICS World Chile Verde Champion
: 2000 & 2006
