by Bob Hall

Ingredients:

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 jalapeno 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 jalapeno

2 tsp. powdered green chili

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2 tsp. corn starch for thickening

Salt to taste

Tabasco green pepper sauce (as needed for heat)

Instructions:

Allow for 3 hours of cooking time

*the salt level drops each time you add the green chilies so be sure to add salt each 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.