Sometimes when I make pork chili verde I have a lot of the sauce left afterwards. I was wondering if you could let it cool down and freeze it and safely reuse it later with brand new pork or whatever. If not add a little more of the verde to the mix. I've seen shows where there are things called 365 day soups where they leave pots of broth going forever and just constantly add new stuff to it and wonder if this is just as safe. Thanks.