Geen Chili Verde

Directions

Cut pork into bite-size pieces and sauté on low heat until browned in ¼ cup peanut oil.

In processor blend tomatillas, onion, garlic cloves, ¼ cup oil, jalapeno peppers and diced green chilies until smooth.

Add chicken broth to pork and continue to simmer over medium heat.

Add tomatillo/chili mixture to broth and pork.

When chili verde mixture has simmered for approximately 1 hour at medium heat (just enough to bubble, but not boil), add flour thickener mixture and blend well.

If mixture has condensed (not enough chili sauce) add more water or chicken broth to desired consistency.

If mixture does not and set up, and add cornstarch, 1 teaspoon to ¼ cup water at a time until mixture is of desired consistency.

Fifteen minutes prior to serving, add garlic granules, salt, black or white pepper and cumin to taste.