Ingredients:

1¼ pounds pork tenderloin, cubed

1¼ pounds pork tenderloin, ground

1 cup chopped yellow onion

3 tablespoons finely chopped fresh cilantro

1 tablespoon chopped fresh oregano

1 teaspoon granulated garlic

1 tablespoon cumin

½ teaspoon ground black pepper

1 teaspoon salt

1 packet Sazon Goya brand seasoning

2 teaspoons Wyler’s chicken granules

14-ounce can chicken broth

10.5-ounce can Hatch green chili sauce

1 pound hot green chiles

1 tablespoon arrowroot

Method:

Combine chicken broth and green chili sauce in a medium pot. Bring to simmer.

Add the cilantro, oregano, garlic, salt, pepper, Sazon Goya and chicken granules.

Meanwhile, in a skillet, brown ½ the pork and ½ the onion until the pork is no longer pink and the onion is soft. Add the pork and onion mixture to the simmering broth. Repeat the procedure for the remaining pork and onion.

Cover and cook on medium heat at a light to heavy boil, depending on altitude, stirring every 15 minutes for 90 minutes.

Add chiles. Cook an additional 1 hour at a light boil.

Combine arrowroot with a little water. Add to chili in increments until desired consistency is achieved.

Recipe courtesy of Charles Rigby.