Chile Verde

INGREDIENTS

• 3 green peppers (1 poblano, 1 anaheim, 1 bell), chopped
• 1 large yellow onion, chopped
• 3 lb boneless pork, cubed
• black pepper, garlic powder, and an all purpose seasoning such as Tony's Creole or Slap Ya Mama
• 1/2 cup all purpose flour
• 2 tsp minced garlic
• 2 cups water
• 28 oz can mild green enchilada sauce
• 7.7 oz can salsa verde
• 1/2 tsp dried cilantro
• 1 1/2 tsp Mexican oregano
• a couple dashes paprika
• 2 tsp chicken bouillon
• 2 heaping Tbsp maseca + 1/2 cup water (stir together to make slurry)

DIRECTIONS

1. Season meat with pepper, garlic powder, and all purpose seasoning, and coat with flour in a large bowl.
2. Brown meat in large pot over high heat in a bit of oil or bacon grease. Work in 2 batches. Remove browned meat from pot and set aside.
3. Return pot to stove and add onion and peppers, cooking until they begin to brown and onions are translucent.
4. Add garlic, stir and continue cooking 1 minute longer, until garlic is fragrant.
5. Return meat to pot and add remaining ingredients except maseca slurry.
6. Cover and cook on low heat for 1 hour.
7. Stir in maseca slurry, then continue cooking 30 more minutes, covered.
8. Uncover and let cook an additional 30 minutes or until sauce reaches desired consistency.