Blonde Brew Green Chili

• 1 T vegetable oil
• 3 lbs pork or chicken, cubed
• 1/2 tsp white pepper, divided
• 2 14 oz cans chicken stock
• 1 14oz can campbell's cream of chicken soup
• 2 yellow onions, chopped
• 1 small garlic head, peeled and chopped
• 3 T green chile powder
• 2 T cumin
• 1/2 tsp salt
• 1 7oz can diced green chiles
• 1 lb New Mexico green chiles, roasted, peeled, seeded and diced
• 1 8oz can diced tomatoes
• juice of 1 lime, optional

1. In a large stockpot over medium high heat, brown meat in oil. Sprinkle with white pepper. Drain the grease from the meat. Add chicken broth, cream of chicken soup, onions, garlic, chile powder, cumin, salt and white pepper. Simmer for 2 hours. Stir frequently to prevent scorching, adding water as needed. In the last 30 minutes of cooking, add green chiles and tomatoes. Taste, and make any adjustments including lime juice, chile powder and salt. SErve with tortillas

vegetable oil, pork, white pepper, chicken stock, campbells cream, yellow onions, garlic, t, t cumin, salt, green chiles, new mexico, tomatoes, lime

Taken from www.epicurious.com/recipes/member/views/blonde-brew-green-chili-50026338 (may not work)