New Mexican Chile Verde

• 5 lbs Diced pork
• 7 Jalapeno peppers (seeds in)
• 5 Anaheim peppers (seeds out)
• 1 Onion
• ¼ garlic bulb minced
• 2 cups water

Cook meat for 1 hour. Chop vegetables in blender coarsely and add to meat. Cook for ½ hour. Add the seasonings below and cook for another ½ hour.

• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp ground sage
• 2 tsp salt

Thicken with cornstarch if desired. Serve as a stew with sour cream, cilantro, and diced tomatoes. Or serve in a smothered fresh tortilla. Yields 25, 8” burritos.

*Note - the heat of this recipe can be adjusted with less Jalapeno peppers and more Anaheim peppers.