Pj's Chile Verde Con Carne

Serves:

Ingredients:

3 lb Pork, bite size pieces
3 md Onions, chopped
49 oz Chicken broth
1 c Celery, chopped
18 oz Tomatillo entero
1 pt Salsa verde
8 oz Green chiles
14 oz Beef broth
6 Poblanos, skinned & seeded
1 lg Red bell pepper
2 cn Green chile salsa, Ortega
8 Serrano chiles, cut in rings
2 tb Garlic powder
4 tb Corn starch
Salt and pepper to taste
1 tb Cumin, ground
1 tb Oregano

Method:

Servings: 12 * If you can't find poblano chiles or don't know how to blister and peel fresh chiles, substitute an additional small can of Ortega mild whole green chiles.
All of the chiles should be cut into 1/2 by 1 inch pieces except the serranos.
The tomatillo entero should be pureed in a blender.
Brown pork well and put in a large stock pot.
Add the chicken and beef stock and bring to a boil.
Reduce heat to a simmer.
Add all other ingredients and simmer until the pork is tender.
Use corn starch to thicken to your preference.
Freezes well.
This is a very traditional tasting green chile and is a little warm.
This is a very large pot of chile verde, but seems to work best making it this way.
Store in the refrigerator for 1 or two days for maximum flavor.
Then, divide into family size