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| Source: | Kimberly Mallory | | Submitted By: | ICS |
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| Ingredients: |
| included in Instructions |
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| Instructions: |
Heat 2 tbsp Wesson oil
Brown 3 lbs cubed port loin
Add 1/2 diced Vidalia onion
Add 1 can chicken broth
Add 3 tbsp chicken base
Add 1 tbsp hot Italian sausage mix
Bring to a boil - cook for 45 minutes
Dice one 27 oz. can of green chili peppers
Then add 1/3 of green peppers with the following ingredients:
1/2 lb tomatillos diced
5 serrano diced
2 packets of sugar
1.5 tsp garlic granules
1 tsp celery salt
1/2 tsp mexican oregano
1 tbsp cumin
4 jalapenos diced
1 can green enchilada sauce
6 tbsp goya recaito sauce
Continue to cook for 1 hour then add the following ingredients:
1/3 of green peppers
1 tsp of hot green chili powder
1 tsp of mild green chili powder
2 tsp cumin
30 minutes later add the following ingredients:
2 tsp cumin
1 dash of hot green chili powder
Add 1/3 chopped green peppers
Salt to taste
Cook additional 15-20 minutes
Ready to Serve!
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