Verde Stew

• 2 carrots (diced)
• one medium onion (diced)
• 2 stalks celery (diced)
• 2 chayotes (diced)
• 3 lbs pork sirloin roast (diced in 1/2 to 1 inch cubes)
• 3 cups chicken stock
• 2 (7 ounce) cansherdez salsa verde
• 1 (7 ounce) can green chilies (fire roasted)
• 1 (15 ounce) can cannellini beans
• 1 pint pinto beans (Carolina's)
• 3 cups chicken stock
• 2 tablespoons epazote
• 1 tablespoon oregano
• 2 teaspoons garlic powder
• 10 ounces tortilla chips
• 12 lb monterey jack cheese
• 3 slices bacon (diced)
• 2 tablespoons olive oil

1. Saute onion, celery and carrots in large skillet.
2. Meanwhile saute bacon in large Creuset dutch oven.
3. Remove bacon and saute pork in small batches dropping batches on top of the vegetables as they finish.
4. When the last batch of pork is finished return remaining pork with vegetables into Creuset.
5. Add chicken stock, seasonings, salsas and chilis.
6. Cover and place in 300 degree oven for 45 minutes.
7. Add beans and squash and return to oven another 15 minutes.
8. Grind tortilla chips in Kitchen Aid and add to pot along with cheese and fresh cilantro and heat another 15 minutes.

carrots, onion, stalks celery, chayotes, pork sirloin roast, chicken stock, cansherdez salsa verde, green chilies, cannellini beans, pinto beans, chicken stock, epazote, oregano, garlic, tortilla chips, cheese, bacon, olive oil

Taken from www.food.com/recipe/verde-stew-365286 (may not work)