8ozcanned green chilesroughly chopped (mine were chopped out of the can)
2canswhite beansdrained and rinsed
In a large pot (I used a Dutch oven) add olive oil, pork and cook until pork starts to get brown. Add onion and chicken broth and simmer for 1 hour.
Add spices, garlic powder, oregano, cumin, chili powder, cornstarch, salt, pepper, jalapeno, Tabasco sauce and stir. If the sauce is too thick add a bit more chicken broth. Add enchilada sauce, green chiles, and white beans, stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom. As this chili cooks, the pork becomes tender and starts shredding a bit in the chili. Top with chopped cilantro.
Serve with various toppings like cheddar cheese, tabasco sauce, sour cream and more sliced jalapenos.
SLOW COOKER INSTRUCTIONS: Brown the pork as required in step 1. Place the pork and remaining of ingredients (except cilantro and other toppings) in a slow cooker. Cook on low for 6 hours, or until the pork is tender.