2 1/2 lbs of pork tenderloin cut into 3/8 to 1/2 inch cubes
2 tbs. bacon fat
1 cup of diced onion
4 cloves of garlic – pressed
4 jalapeño peppers seeded and chopped
2 green chilies seeded and chopped
4 serrano peppers thinly sliced
1 lb of green chilies (canned or frozen) – divided in half
1 14 oz. can of chicken broth
1 14 oz. can green enchilada sauce
1 7oz. can green salsa verde
1 tbs. cumin
1 tbs. powdered green jalapeño
2 tsp. powdered green chili
2 tsp. corn starch for thickening
Salt to taste
Tabasco green pepper sauce (as needed for heat)
Allow for 3 hours of cooking time
In a 6 quart pot, brown the pork in the bacon fat.
Add the remaining ingredients (using only half of the frozen or canned green chilies*) to the pot and simmer for 2 hours.
You may need to add some water during the cooking time to keep the mixture covered.
With 30-40 minutes of cooking time left add the remaining green chilies *
10 minutes before the end of the cooking period adjust the thickness, salt and heat.
* the salt level drops each time you add the green chilies so be sure to add salt each time