Recipe of the Week - 12/28/08

"?" Chili Verde
World Champion 2001

This is part of my quest to make all the champion green
chili recipes and determine the best and easiest way to
make great green chili.

This one is the only recipe with lime juice in it. The lime juice
adds a rather unique tang, though it takes more than the one
teaspoon to detect it. I nearly tripled the amount of lime
juice. Personally, I find that tomatillos also add a tang, and
the tomatillo taste seems more suitable to the green chili
taste. My favorites of these recipes usually have tomatillos
in them. Without the lime juice, there is nothing particularly
distinctive about this recipe.

I used Las Palmas Green Enchilada Sauce and Safeway Salsa
Verde for the hot salsa verde. Then I supplemented with
fresh minced jalapenos to get the right heat as the salsa was
only medium heat. I was surprised at how good the Safeway
Salsa Verde was - very flavorful. I will definitely buy it again.

All in all, I thought this was a good recipe, but not among my
favorites of the 10 world champion recipes.

"?" Chili Verde
World Champion 2001


Ingredients:
1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder

2 1/2 cups green enchilada sauce
5 cups chopped tomatillos (or 32 oz canned)
1 cup hot salsa verde

3 1/2 pounds pork sirloin, cubed
Lard or oil as needed to brown

2 cups onions, finely minced
1 1/2 tablespoons fresh garlic, pressed

4 cups diced green chiles
2 cups minced fresh green bell peppers

1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
minced jalapeno to taste

Preparation:

1. Combine powders. Combine enchilada sauce, tomatillos, half the
green chiles (2 cups),and salsa verde in a blender and blend briefly to
a coarse puree.
2. Pour into a 6-quart or larger pot, add powders to the liquids, then
heat to boiling. Reduce heat and simmer, stirring frequently
3. Brown meat in lard or oil in batches with onions and pressed garlic.
Drain meat and add to chili pot.
4. Add remaining green chiles and simmer on low for 2 hours.
5. Add the minced green bell peppers and simmer 2 more hours.
6. Add jalapenos and salt to taste.
7. Immediately before serving, add lime juice and cilantro, adjusting to taste.

Preparation time: about 5 hours
Makes: about 4 1/2 quarts
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