Chile Verde (Robyn's)

By á-47

Ingredients

• 1 tea. oregano
• 1 Tbsp. cumin
• 3 Tbsp. green chile powder
• 1 19 0z. can green enchilada sauce
• 1 32 oz. can tomatillos with liquid
• 1 7 oz. can hot salsa verde
• 3 1/2 lbs. pork sirloin, cubed
• 2 cups onions, finely minced
• 1 1/2 tea. fresh garlic, pressed
• 1 large can whole jalapenos, cut into small pieces
• 2 cups mixed fresh green peppers, jalapenos, anaheims, etc.
• 1 tea. lime juice
• 1/2 cup finely chopped cilantro

Preparation

Step 1

Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot. Press tomatillos against the side of the pot to crush. add powders to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.

Brown meat in oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Retun pot to simmer.

After 2 hours add half of finely minced peppers. Add salt as desired. Taste and adjust, adding additonal minced peppers as desired.

After 2 1/2 hours thicken or thin as needed. After 2 3/4 hours adjust salt and other seasonings as needed.

Just before serving add lime juice and cilantro.