Vegetables:
2 lbs diced green chilies (mild)

1 bunch chopped cilantro
1 lb diced green chilies (hot)

1 pasilla pepper, seeded & diced
1 1/2 lb diced green tomatillos, husked & quartered

4 minced jalapeno peppers (2 seeded & deveined)
1 bell pepper, seeded & chopped

4 serrano peppers, seeded & minced
2 bunches chopped green onions

8 cloves garlic, pressed
19 oz Las Palmas Green Enchilada Sauce

Meats:

3 lb Pork Sirloin Tip, 1/2″ cubed

1/2 lb sausage, fried and chopped fine

5 oz can white meat chicken, drain & chop

Powders:

2 Tbs green chili powder

7 Tbs cumin

2 Tbs MSG

6 Tbs Lard

Salt & Tabasco

Habanero Hot Sauce as needed

Instructions:
Place all vegetables and powders in large pot and stir well. Fry pork with garlic in lard until light crust forms on cubes. Drain & pat dry with paper towels to remove excess lard then add to pot with vegetables. Bring to boil and reduce to simmer. After one hour add sausage. With 1 hour cooking time remaining add chicken. Stir occasionally through the 3 hour cooking time. Check for salt and add as needed. Last 10 minutes check for heat and add Tabasco Habanero Hot Sauce as needed.