Mild Bill’s Chili Verde Recipe


2 lbs Pork Loin - Cubed
1 can 28 oz. Whole Green Chilies - Seed and cut into small cubes
1 tbsp. Salt
2 cloves Garlic
2 cups Water
5 Jalapenos - Seeded
1 Medium Sweet Onion - Chopped
3 T Ground Cumin
2 T Green Chili Powder
1 T Spice Mistress Green Chili Powder
1/4 tsp. Oregano
2 cans Chicken Broth
8 oz. Green Enchilada Sauce

Mix together salt, cumin, green chili powders and oregano; set aside.
Blend together jalapenos and green enchilada sauce; set aside.
Gray the pork in frying pan; set aside.
Combine chicken broth, half the water, onion and garlic in cooking pot. Heat until onion is translucent. Add blended jalapenos, pork and 1-1/2 T of cumin mixture to pot. Continue cooking over medium heat. After one hour, add 1/3 can green chilies (blended), and another 1-1/2 T of cumin mixture. After 2-1/2 hours, add remaining green chilies, green enchilada sauce and cumin mixture. Salt, thicken or thin sauce to taste.