Chili Verde

Ingredients

• 2 tablespoon olive oil
• 1½ pound pork tenderloin (cut into small pieces)
• 1 large onion (chopped)
• 4 cups chicken broth ((add more if too thick))
• ½ medium jalapeno (chopped)
• 1½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 teaspoon ground cumin
• 1 teaspoon chili powder
• salt and pepper to taste
• 1 tablespoon cornstarch
• 2 cans white beans (drained and rinsed (19 oz cans))
• 1 tablespoon green Tabasco sauce
• 8 ounce green enchilada sauce
• 8 ounce canned green chiles (roughly chopped (mine were chopped out of the can))
• ¼ cup chopped cilantro

Instructions

1. 1

   Brown pork: Heat the olive oil in a large pot, such as a Dutch oven, over medium-high heat.

2. 2

   Add broth, spices and cook: Add the cubed pork and cook until pork starts to get brown. Add onion, chicken broth, jalapeños, garlic powder, oregano, cumin, chili powder, salt, pepper and stir. Bring to a boil then turn down the heat, cover and simmer for 1 hour.

3. 3

   Add beans and sauces: In a small bowl combine the cornstarch with a tbsp of water and mix to make a paste. Stir this in to the pot. Add the white beans, enchilada sauce, tabasco, and green chiles. Stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom.

4. 4

   Garnish and serve: Garnish with cilantro and serve with various toppings like cheddar cheese, sour cream and more sliced jalapeños.