"I always enjoy a great Mexican dish. This one presents itself with a tangy and satisfying hot taste."

INGREDIENTS

4 tablespoons olive oil, divided
1 pound ground pork
2 fresh jalapeno peppers, stems removed
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 cup all-purpose flour
1 (28 ounce) can green enchilada sauce
1 (7 ounce) can green salsa
1 quart water
1/2 bunch fresh cilantro, chopped
1/2 lime, juiced

DIRECTIONS

• Heat 2 tablespoons of olive oil into a 4-qt pot. Saute the jalapenos for a minute and mix in the ground pork. Cook until browned on each side. Take the pork and jalapenos out of the pot.
• Add 2 tablespoons of olive oil and butter into the same pot. Cook onion for 2 minutes or until soft. Mix in the salt, cumin, paprika, cayenne and black pepper. Cook for a minute, then adjust heat to low. Add sprinkling of flour over the onion and garlic. Continue cooking and stirring for 3 minutes.
• Add the enchilada sauce slowly onto the onion mixture. Stir often to dissolve any lumps. Stir in the green salsa and pour in water. Put the pork and jalapenos back into the pot. Set heat to medium and cook until soup is boiling. Adjust heat to low, simmering dish for 1/2 hour. Remove from heat and mix in the chopped cilantro and lime juice.
• Makes 64 ounces