• Pork Chili Verde

Ingredients

• 2 lbs. pork, diced (I used boneless pork ribs)
• 1 c. onion, chopped
• 14 oz. chicken broth
• 1½ tsp. garlic powder
• 2 ½ Tbsp. chicken stock
• 1 tsp. celery salt
• 1 Tbsp. cornstarch
• ½ tsp. oregano
• 1 Tbsp. cumin
• ½ Tbsp. jalapeno
• 4 Tbsp. chopped cilantro
• ½ Tbsp. chili powder
• 1 Tbsp. green Tabasco sauce
• 10 oz. green enchilada sauce
• 27 oz. canned green chiles, chopped or diced
• 8 oz. canned green chiles, pureed
• 1-2 cans white beans, drained and rinsed (optional)
• 1/2 tsp. salt

Instructions

• Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
• Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
• Serve with cheese, sour cream, chips and/or flour tortillas.
• SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.