2 pounds pork, cut into small cubes
1 cup chopped onion
14 ounces chicken broth
1 1/2 teaspoons granulated garlic
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
2 1/2 tablespoons chicken base
1 teaspoon celery salt
1 tablespoon cornstarch
1/2 teaspoon oregano
1 tablespoon cumin
1 tablespoon dried cilantro
1/2 tablespoon green chili powder
10 ounces green enchilada sauce
27 ounces green chili, chopped
8 ounces green chili, pureed
1/2 tablespoon jalapeño
1 teaspoon salt
Habanero hot sauce as needed
In a large skillet, brown pork, and drain. Add onion and broth. Simmer 1 hour, stirring often. In a bowl, combine garlic, chicken base, celery salt, cornstarch, oregano, cumin, cilantro and green chili powder. Stir into pork mixture along with 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 green chili puree. Simmer 10 minutes. Taste. Adjust seasoning by adding 1/2 teaspoon chopped jalapeño, salt and a liberal dose of habanero hot sauce.