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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork shoulder (diced and trimmed of fat)
- 1 cup white onion (diced)
- 2 tsp. garlic powder
- 1/2 Tbsp. chili powder (green, see note)
- 1 1/2 tsp. celery salt
- 1 tsp. dried oregano
- 1 Tbsp. cumin
- 32 oz. chicken stock
- 28 oz. green enchilada sauce (heat and brand of choice, one large can)
- 1 btl. beer (lager, pilsner, or other lighter beer of choice)
- 1/2 cup fresh cilantro (chopped, optional)
- 3 jalapenos (seeded and finely diced)
- 32 oz. Hatch Green Chiles (fresh roasted, heat level of choice, seeded and peeled, you can substitute the canned kind)
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