Ingredients

2 pounds pork cut into small cubes
1 cup chopped onion
14 oz. chicken broth
1 1/2 teaspoons granulated garlic
2 1/2 tablespoons chicken base
1 teaspoon celery salt
1 tablespoon cornstarch
1/2 teaspoon oregano
1 tablespoon cumin
1/2 tablespoon jalapeno
1 tablespoon dried cilantro
1/2 tablespoon green chili powder
10 oz. green enchilada sauce
27 oz. green chili, chopped
8 oz. green chili, pureed
1 teaspoon salt
habanera hot sauce as needed

Instructions

Brown pork and drain

Add onion & chicken broth (will not cover meat)

Simmer 1 hour stirring often

Add spice mix and a little water

Simmer 1 hour stirring often to avoid sticking

Add green enchilada sauce

Simmer 1/2 hour

Add chopped green chili

Cook for 15 minutes

Add 8 oz. Green chili, pureed

10 minutes later adjust with 1/2 teaspoon jalapeno, 1 teaspoon salt and a liberal dose of habanera hot sauce