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1
Measure out all dry ingredients into a bowl.
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2
keep covered in refrigerator or freezer if doing ahead.
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3
Preparation prior to cooking: Place onion, garlic, and two minced green chiles in a blender with a small amount of chicken broth; puree, pour into chili pot.
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4
Pour El Pato Mexican tomato sauce in pot with pork tenderloin.
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5
Add one can of chicken broth to blender and all but 2 TBSP of dry ingredient mixture.
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6
Blend well.
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7
Pour one-third of blended mixture into chili pot, reserving the rest.
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8
Hour#1: Simmer ingredients in chili pot, keeping temperature between 180-200 degrees.
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9
Meanwhile, in a frying pan, saute the cubed tri-tip until no longer pink; strain, reserving juices; set aside.
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10
Saute the hot sausage.
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11
Place sausage in a bouquet garni bag, place bag in the chili pot, and allow sausage bag to float in chili pot.
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12
Watch pot and add broth as needed.
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13
Hour#2: Add half of remaining blender mixture into chili pot.
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14
Add two minced green chiles.
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15
Add broth as necessary.
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16
Take reserved meat juices and run through a coffee filter.
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17
Add strained meat juices to chili pot.
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18
30 minutes after Hour#2, add sauteed meat to chili pot.
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19
Add broth as necessary.
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20
Hour#3: Remove pork tenderloin and bouquet garni bag; discard.
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21
Add half of remaining blender mixture into chili pot.
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22
Continue to simmer, watching consistency.
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23
30 minutes into cooking time (30 minutes before conclusion of cooking) add all remaining ingredients, including Tabasco.
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24
Blend well.
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25
Adjust salt to taste.
