Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot. Press tomatillos against the side of the pot to crush. Add powders to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.

Brown meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.

After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired. After 2-1/2 hours thicken or thin as needed. After 2-3/4 hours adjust salt and other seasonings as needed.

Just before turn-in add lime juice and cilantro.