Verde Stew

More a stew than soup, and sort of a chili.

• Ready In: 2 hrs 45 mins
• Serves: 12

Ingredients

• 2  carrots (diced)
•  one medium onion (diced)
• 2  stalks celery (diced)
• 2  chayotes (diced)
• 3  lbs  pork sirloin roast (diced in 1/2 to 1 inch cubes)
• 3  cups  chicken stock
• 2 (7 ounce) cans  herdez salsa verde
• 1 (7 ounce) can green chilies (fire roasted)
• 1 (15 ounce) can cannellini beans
• 1  pint pinto beans (Carolina's)
• 3  cups  chicken stock
• 2  tablespoons epazote
• 1  tablespoon oregano
• 2  teaspoons garlic powder
• 10  ounces tortilla chips
• 1⁄2 lb monterey jack cheese
• 3  slices bacon (diced)
• 2  tablespoons olive oil

Directions

1. Saute onion, celery and carrots in large skillet.
2. Meanwhile saute bacon in large Creuset dutch oven.
3. Remove bacon and saute pork in small batches dropping batches on top of the vegetables as they finish.
4. When the last batch of pork is finished return remaining pork with vegetables into Creuset.
5. Add chicken stock, seasonings, salsas and chilis.
6. Cover and place in 300 degree oven for 45 minutes.
7. Add beans and squash and return to oven another 15 minutes.
8. Grind tortilla chips in Kitchen Aid and add to pot along with cheese and fresh cilantro and heat another 15 minutes.