Join “Jayni’s Kitchen” this week for “Winning Recipes for Super Bowl Sunday.”

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Bent’s Fort Green chile

3 pounds boneless pork shoulder, steak or stew meat

2 tablespoons lard

2 jalapeño peppers, finely chopped

1 bunch green onions, finely chopped

3 cups chicken broth

3 cups Charlotte Green’s fresh salsa (recipe follows)

1 4-ounce can chopped green chiles, or the equivalent of roasted fresh chiles

1 teaspoon crushed garlic

1 teaspoon oregano

1 teaspoon ground cumin

1 teaspoon salt

1 bunch cilantro, chopped (or 2 tablespoons dried

cilantro if fresh is not available)

1 8-ounce package pepper Jack cheese slices, cut into triangles

fresh cilantro sprigs

flour tortillas, warmed

Remove the fat from the pork and cut it into 1 1/2-inch chunks. Heat the lard in a large skillet over medium-high heat. Add the pork, 1 chopped jalapeño pepper and half of the chopped green onions. Brown all ingredients together, turning occasionally. (You can brown the ingredients in two batches if necessary.) Drain the fat from the skillet and transfer the pork mixture to a crockpot or slow cooker.

Pour the chicken broth over the pork mixture. Add the remaining jalapeño pepper and green onions. Stir in the fresh salsa, green chiles, garlic, oregano, cumin, salt and cilantro. Cover the crockpot and heat the mixture over high heat until it comes to a boil. Reduce the heat to low and cook the chile for at least 3 hours. The meat will become even more tender if cooked 6 to 7 hours. Skim the fat from the chile before serving, if desired. (If the chile is refrigerated overnight, the congealed fat on the surface can be easily taken off.)

To serve, ladle the green chile into soup bowls, tuck in a few pepper Jack cheese triangles and garnish each bowl with a sprig of cilantro. Serve with warm flour tortillas. Serves 10 to 12.

Tip: For “Greenhorns” who wish to tone down the heat, use less jalapeño pepper (seeds removed) and substitute 2 10-ounce cans Rotel tomatoes for Charlotte Green’s Fresh Salsa.

Charlotte Green’s fresh salsa

14 fresh Roma tomatoes, or other tomatoes

1 bunch green onions, rinsed

1 bunch fresh cilantro, rinsed

2 teaspoons salt

4 jalapeño peppers, sliced

Quarter the tomatoes and place half of them in the food processor bowl. Process until smooth. Cut or tear the green tops off the onions and add them to the processor bowl. (Reserve the white part for another use.) Tear the stems off the cilantro, discard them, and add the tops to the mixture. Add the salt and the jalapeño peppers and process. While the processor is running, continue to add the remaining tomatoes and process until fairly smooth. Makes 3 to 4 cups.

Tip: Add 3 cups of the salsa to Bent’s Fort Green Chile, or serve with tortilla chips or as a condiment for Mexican dishes.

Chip poppers

1 bag tortilla chips

6 ounces pepper Jack cheese, cut into 1/2-inch cubes

1 16-ounce jar pickled jalapeño pepper slices, or fresh jalapeño peppers, sliced

Arrange tortilla chips (as many as desired) on a baking sheet. Place a cube of pepper Jack cheese on each chip. Top each with a slice of pickled or fresh jalapeño pepper. Place the poppers in a 400 degree oven for 4 to 5 minutes, or until the cheese melts and the chips are lightly toasted.

— Recipes by Steve Woolf