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Ingredients
2 Pounds pork, diced
1 Cup onion, chopped
(14 oz) Can chicken broth
1 1/2 Teaspoons garlic powder
2 1/2 Tablespoons chicken stock
1 Teaspoon celery salt
1 Tablespoon cornstarch
1/2 Teaspoon oregano
1 Tablespoon cumin
1/2 Tablespoon jalapeno, diced
4 Tablespoons cilantro, chopped
1/2 Tablespoon chili powder
1 Tablespoon green Tabasco sauce
1 (10 oz) Can green enchilada sauce
1 (27 oz) Can green chiles, chopped or diced
1 (8 oz) Can green chiles, pureed
2 Cans white beans
1/2 Teaspoon salt
Instructions
Brown pork and drain, add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often.
Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
Add green enchilada sauce and stir, simmer 1/2 hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste.
Serve with cheese, sour cream, chips and/or flour tortillas.
Crockpot Instructions
Brown pork and drain, saut� onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.