3 lbs. cubed pork roast
4 slices of semi-cooked bacon - chopped fine
14 oz. chicken broth
1 cup diced onion
1 10 oz. can green enchilada sauce
1 16 oz. jar verde salsa
1 diced green pepper
1 diced red sweet pepper
1 diced yellow sweet pepper
2 tbsp. chicken base
24 oz. diced green chile peppers - divided in half
4 cloves diced garlic
1/4 cup cilantro chopped fine
2 diced serrano peppers
8 oz. cooked navy beans
8 oz. cooked northern white beans
2 1/2 tbsp. cumin
2 1/2 tbsp. green chili powder
1 tsp. celery salt
1/4 cup ground corn chips
tabasco green sauce for heat
Cook pork until gray - drain meat well.
In large pot combine all ingredients except the spices and corn chips, adding only 12 oz. of diced green chile peppers.
Simmer for 1 hour and then add spices and remaining diced green chile peppers.
Cook for 30 - 60 minutes more or until the pork is tender.
Salt to taste.
Add tabasco green hot sauce for heat!
Stir in ground corn chips before serving.