Tailgating, Victory Verde

• 3 lbs pork butt or sirloin
• 1/3 lb.bulk breakfast sausage
• 14 oz. chicken broth
• 1 bay leaf
• 4 jalapeno peppers diced small
• 4 serrano peppers diced small
• 2 med. yellow onions diced
• 4 cloves garlic chopped fine
• 12 to 16 canned mild green chiles
• 3 tsp cumin
• 1 tsp dried mexican oregano
• 1 poblano chile roasted, seeded and chopped 1/2" pieces
• 1 med green bell pepper seeded,chopped 1/2" pieces
• 1 14 oz. can green enchilada sauce
• 2 7 oz. cans salsa verde
• juice 1/2 lime
• 2 tsp salt
• 1 cup chopped fresh cilantro

1. Pour chicken broth into 6 qt. pot. Add onion, garlic, jalapenos, serranos,bay leaf, bell pepper,salsa verde,and oregano. Bring to a slow boil.
2. Cut pork into 3/8 to 1/2" cubes, set aside.Brown sausage,drain, add to pot.
3. Brown pork in batches, drain
4. and add to pot all at once. Add 1 tsp. of the salt. Bring to a medium boil stirring often to prevent scorching.
5. After one hour, add 2 tsp. cumin,the poblano chile and puree 8 of the green chiles and add to pot. Add 1 tsp. salt. After 2 hours turn heat down to simmer add 1 tsp cumin, the enchilada sauce, 8 chopped green chiles the cilantro and lime juice. Simmer for 20 mins. Salt to taste and serve with warm flour tortillas, cold beer and lime wedges. Can be made the day before and refrigerated. Just warm it up on game day. Serves 12 hungry fans.

pork, sausage, chicken broth, bay leaf, peppers, serrano peppers, yellow onions, garlic, green chiles, cumin, oregano, chile, green bell pepper, green enchilada sauce, salsa verde, lime, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/tailgating-victory-verde-50054438 (may not work)