Chili Verde-Competition

• 1 12 lbs pork tenderloin
• 13 lb pork loin
• 3 tablespoons lard
• 2 diced onions
• 2 green bell peppers
• 2 poblano peppers
• 4 green jalapenos
• 4 red serranos
• 6 minced garlic cloves
• 2 cups water
• 2 cups chicken stock
• 4 tablespoons green chili powder
• 2 tablespoons fresh cilantro
• 10 ounces green enchilada sauce
• 8 ounces Mexican green sauce
• 1 lemon juice

1. Brown pork in lard and drain.
2. Set aside.
3. Saute onions until caramalized, then add bell peppers, poblanos, whole jalapenos with slits, serranos, and garlic until peppers are slightly wilted.
4. Add pork, beef, stock, water and whole jalapenos (with 3 slits in sides) to the stock pot.
5. Simmer, 5 to 6 bubble simmer, for 1 hour.
6. Add all spices.
7. Simmer, for 1/2 hour and add sauces and drained/diced optional jalapenos.
8. Taste test, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot.
9. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into stock pot.
10. Simmer 15 minutes to blend all and serve.

pork tenderloin, pork loin, lard, onions, green bell peppers, peppers, green jalapenos, red serranos, garlic, water, chicken stock, green chili powder, fresh cilantro, enchilada sauce, green sauce, lemon juice

Taken from www.food.com/recipe/chili-verde-competition-444876 (may not work)