• 2 pounds pork cut into small cubes 
• 1 cup chopped onion 
• 14 oz. chicken broth 
• 1½ 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 oz. green enchilada sauce 
• 27 oz. green chile, chopped 
• 8 oz. green chile, pureed 
• 1 teaspoon salt 
• habanero hot sauce as needed 

Instructions: 
Brown pork and drain. 
Add onion & chicken broth (will not cover meat) 
Simmer 1 hour stirring often 

Add spice mix and a little water 
Simmer 1 hour stirring often to avoid sticking 

Add green enchilada sauce 
Simmer ½ hour 

Add chopped green chili 
Cook for 15 minutes 

Add 8 oz. Green chili, pureed 
10 minutes later 
Adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of 
habanero hot sauce.