Chili Verde
By Jerry Simmons

2 pounds pork cut into small cubes
1 cup chopped onion
1 ½ teaspoons granulated garlic
2 ½ Tablespoons chicken base
1 teaspoon celery salt
1 Tablespoon cornstarch
½ teaspoon oregano
1 Tablespoon cumin
½ Tablespoon jalapeno
1 Tablespoon dried cilantro
½ Tablespoon green chile powder
10 ounce green enchilada sauce
27 ounce green chile, chopped
8 ounce green chile, pureeed
1 teaspoon salt
habanero hot sauce as needed

Brown the pork and drain.  Add onion and chicken broth (will not cover meat).  Simmer 1 hour stirring often.  Add spice mix and a little water.  Simmer 1 hour stirring often to a void sticking.  Add green enchilada sauce.  Simmer ½ hour, add chopped green chile.  Cook for 15 minutes.  Add 8 ounce green chili, pureed.  10 minutes later, adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of habanero hot sauce.