Chili Verde

4 lbs. Pork loin roast, can use chicken or pork chops, cut in cubes

Brown in oil in small batches, removing each batch as it is browned.  When last batch is browned, before removing it from the pan,

Add:

(1 tsp. Garlic powder + 1 tsp. Salt) or 2 tsp. Garlic salt

1 whole onion chopped

4 ribs celery chopped

½ bundle cilantro chopped

1 jalapeno, roasted, peeled & chopped

3 cloves garlic

2-3 tsp. Cumin

Sauté for 2 min, then add the meat.  Add 2 19 oz. cans green enchilada sauce & 1 Tb. salt.  This should cover the meat, if it doesn’t add water.  Simmer uncovered for 1 hour or more.

Anna Maria