Mild Bill’s Chili Verde Recipe

2 lbs Pork Loin - Cubed
1 can 28 oz. Whole Green Chilies - Seed and diced
1 tbsp. Salt
2 cloves Garlic
2 cups Water
5 Jalapenos - Seeded and diced
1 Medium Sweet Onion - Chopped
3 T Ground Cumin
2 T Green Chili Powder
1 T Spice Mistress Green Chili Powder
1/4 tsp. Oregano
2 cans Chicken Broth
8 oz. Green Enchilada Sauce

Blend together jalapenos and green enchilada sauce; set aside.  Gray the pork in a frying pan; drain it well and set it aside.  Add the onion and garlic to a 4-5 qt Dutch oven or large heavy bottom pot and heat until onion is translucent.  Then add the chicken broth, water, ½ of the blended jalapenos/enchilada sauce mixture, and pork and simmer over medium low heat.  After 30 minutes add the remaining ingredients, including the spices and diced green chilies, and continue cooking until pork is tender, about 20-25 minutes.  Once pork is done, adjust seasonings to taste as well as thicken or thin sauce to taste.