2 pounds lean pork, cut into 3/8 to 1/2-inch cubes
2 tablespoons pork suet, can substitute lard or vegetable oil
1 cup chopped onions
1 (2-quart) can chicken broth
1 1/2 teaspoons granulated garlic
2 tablespoons powdered chicken base
1 teaspoon ground oregano
2 teaspoons cornstarch
1 teaspoon ground cumin
6 ounces hot green chiles
2 tablespoons powdered green chiles
13 ounces green chiles, cut into 3/8-inch cubes
1/4 teaspoon powdered green jalapeno
8 ounces salsa verde
8 ounces green Mexican sauce
1 teaspoon ground cumin
1/4 cup cilantro leaves, chopped
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