Fennel and Chile Verde

Hatch New Mexico green chile Poblano peppers Jalapeno Garlic Yellow onion Stewed tomatoes Parsley Cilantro Fennel Flour Spices Cut and browned pork Chicken stock Potatoes

Toast all spices and fennel and mash up. Mix with flour in processor by pulsing. Dredge all meat and brown. Next roast, peel,and seed all chiles saving juice. add to processor with parsley, cilantro, and oil. Season to taste. Pulse until a pesto consistency is reached. After sauteeing and browning other ingredients add to pan and warm with sauteed onions. add remaining ingredients and simmer for 40min.