Karen Ray's Champion Chili Verde

• dried oregano↗1 teaspoon

  crumbled

• ground cumin↗1 tablespoon
• green chili powder↗3 tablespoons
• green enchilada sauce1 (19 ounce) can
• canned tomatillos32 ounces

  with their liquid

• hot salsa verde↗1 (7 ounce) can
• pork sirloin roast↗3 1⁄2 lbs

  cubed

• lard or oil↗

  as needed,to brown

• finely minced onions2 cups
• pressed fresh garlic↗1 1⁄2 tablespoons
• diced green chilies2 lbs

  fresh or frozen

• very finely minced mixed fresh green peppers2 cups
• lime juice↗1 teaspoon
• finely chopped cilantro leaf1⁄2 cup

Step-by-step instructions

1. 1

   In a small bowl, combine oregano, cumin, and chile powder.

2. 2

   In a chili pot, combine enchilada sauce, tomatillos, and salsa verde.

3. 3

   Press tomatillos against the side of the pot to crush.

4. 4

   Add the oregano mixture to the liquids.

5. 5

   Heat to boiling.

6. 6

   Reduce heat and simmer, stirring frequently.

7. 7

   Brown the meat in lard or oil in batches with onions and pressed garlic.

8. 8

   Drain meat and add to chili pot.

9. 9

   Add diced green chiles.

10. 10

    Return pot to simmer.

11. 11

    After 2 hours, add half of finely minced green peppers.

12. 12

    Add salt, as desired.

13. 13

    Taste and adjust, adding additional minced peppers as desired.

14. 14

    After 2 1/2 hours thicken or thin, as needed.

15. 15

    After 2 3/4 hours, adjust salt and other seasonings as needed.

16. 16

    Just before serving, add lime juice and cilantro.