Turns out I had chunks of frozen pork butt, cans of green chiles, onions, quinoa, and frozen turkey stock. I had to go to the supermarket for tomatillos. I processed fresh tomatillos into tomatillo slurry. I did not brown the pork,it was still only half thawed when I stuck it in the pot. So, I added some kitchen bouquet to make up for not browning. (this little cheat is one that no one will ever suspect, unless they see the bottle.) We will be having this with unsalted tortilla chips, so the sodium will be well under the limit. I can't wait for supper.