Chili Verde

Directions

1. 1
   Cut pork into bite-size pieces and saute on low heat until browned in 1/4 cup peanut oil.
2. 2
   In processor blend tomatillas, onion, garlic cloves, 1/4 cup oil, jalapeno peppers and diced green chilies until smooth.
3. 3
   Add chicken broth to pork and continue to simmer over medium heat.
4. 4
   Add tomatillo/chili mixture to broth and pork.
5. 5
   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.
6. 6
   If mixture has condensed (not enough chili sauce) add more water or chicken broth to desired consistency.
7. 7
   If mixture does not and set up, and add cornstarch, 1 teaspoon to 1/4 cup water at a time until mixture is of desired consistency.
8. 8
   Fifteen minutes prior to serving, add garlic granules, salt, black or white pepper and cumin to taste.