Chili Verde

Ingredients

• 3 tablespoons chile powder green
• 0.5 cup cilantro leaves finely chopped
• 1.5 tablespoons garlic fresh pressed
• 2 pounds chiles fresh diced green
• 19 ounce enchilada sauce green canned
• 1 tablespoon ground cumin 
• 1 teaspoon juice of lime 
• 6 servings oil as needed
• 2 cups onions finely minced
• 1 teaspoon oregano dried crumbled
• 2 cups very peppers mixed fresh green finely minced
• 3.5 pounds pork sirloin cubed
• 7 ounce salsa verde hot canned
• 6 servings salt 
• 32 ounces tomatillos with their liquid canned

Equipment

• bowl
• pot

Directions

1. In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush.
2. Add the oregano mixture to the liquids.
3. Heat to boiling. Reduce heat and simmer, stirring frequently.
4. Brown the meat in lard or oil in batches with onions and pressed garlic.
5. Drain meat and add to chili pot.
6. Add diced green chiles. Return pot to simmer.
7. After 2 hours, add half of finely minced green peppers.
8. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
9. Just before serving, add lime juice and cilantro.