This chile verde won first place at the 2017 Denver Chili Fest. It is an easy recipe that can be used as a base for whatever variations you want. With colorful bell peppers (red, yellow, and orange), this is a particularly festive as well as flavorful chili.
In the photo, you can see this chili is very thick. You may want to add water to get the consistency you want. I made this with 2 lbs of Pueblo Hot chiles instead of 1 lb Pueblo Hot and 1 lb Hatch Hot. In the finished dish, I doubt that most people will be able to tell the difference. I also found I wanted to add more Kickin’ Chicken, so I probably put in more like 1 tsp rather than 1/2 tsp.
This is a recipe I’m likely to make over and over. And like most green chili recipes, it freezes very well.
Hope you enjoy this!
- 2 lbs pork, cubed
- 1 tbsp vegetable oil
- 1 tbsp garlic salt
- ½ tsp Weber Kickin' Chicken Seasoning
- ¼ cup flour
- ¼ cup water
- 1 lb roasted, peeled, & diced Pueblo Hot green chiles
- 1 lb roasted, peeled & diced Hatch Hot green chiles
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 cube chicken bouillon
- 1-2 cups water
- In a large pot, brown pork in vegetable oil.
- Add garlic salt and Weber Kickin' Chicken Seasoning.
- Add flour, mix well and cook another couple minutes, then mix in ¼ cup water.
- Add all remaining ingredients, cover, and simmer for 30 minutes.
- Add more water as needed to get desired consistency.
- Add additional garlic salt and Kickin' Chicken seasoning to taste if you wish.
- Serve & enjoy!