Prep time 15-30 minutes
2 1/2 lbs. pork loin cut in 1/2 inch cubes
1 14 1/2 oz. can of Swanson chicken broth
2 tsp. green Tabasco sauce
1 10 oz. can green enchilada sauce
1/2 medium sweet onion diced
4-6 Serrano peppers seeded and diced
2-4 jalapeno peppers seeded and diced
1/2 tsp. celery salt
1 tsp ground oregano
1 tbsp. garlic power
4 1/2 tsp. ground cumin
1 tsp salt
1/2 tsp sugar
28 oz. can of whole green chilies seeded and diced
1/2 cup cilantro finely chopped
2 tsp. Verde bravo green chili powder (All Things Chili)
Cooking time 3 hours
Brown meat, drain and place in pot.
Add the can of chicken broth, green Tabasco sauce, enchilada sauce, onion, all serrano peppers, all jalapeno peppers, celery salt, oregano, garlic, cumin, salt and sugar.
Bring to a boil, reduce to simmer and cook for 2 hour.
Add the green chilies and continue cooking for another 1/2 hour.
Add the cilantro and Verde bravo and continue cooking another 25 minutes then add green Tabasco sauce and salt to adjust the heat and flavor as desired.
Thin with water as needed.