The 2014 World Champion Green Chili (one of the better ones!) – I sent a whole batch of this to the fireworks stand at Coalmine & Kipling where my son’s working – very big hit! It got scarfed up in no time.
This particular green chili is very, very meaty and very thick. Most green chilis have about 2 pounds of pork in them – this has 3. Plus there is less liquid than usual, so you could almost serve it on a plate rather than a bowl. Of course, you can always add another can of chicken broth or water and it would be closer to the consistency we are used to.
I found this to be one of the easier recipes, pretty much infallible. It’s a bit heavy on the cumin. The recipe was originally made with canned mild green chiles and relies on serrano and jalapeno chiles for the heat. I made it with frozen roasted green chiles – half mild and half hot (Sandia) chiles. So I had to cut down on the serranos and jalapenos. I was careful to take into account the group I was serving, so I ended up using 2 serranos and 1 jalapeno. I figure it’s better to be conservative on the heat when serving a diverse group.
My suggestion in making this is to put no more than 1 tbsp cumin and half the serranos and jalapenos (maybe 3 serranos & 2 jalapenos)and taste an hour before cooking is done. Then gradually add the additional 2 tsp cumin, 2 more serranos, and 2 more jalapenos adjusting to your desired heat.
If you don’t have green chile powder, just leave it out; really no one will notice. See notes.
I hope you enjoy this – this one’s worth making again and again.
- 3 lbs pork loin, cubed
- 2 tbsp olive oil
- ⅛ lb regular Jimmy Dean Sausage, cooked and finely chopped
- 1 14.5 oz can Swanson chicken broth
- ¾ cup diced white onion, about ½ medium
- 3 tbsp chicken bouillon base
- 3½ cups diced Hatch green chiles (or 28 oz can)
- 4 jalapeno peppers, seeded & diced
- 5 serrano peppers, seeded & diced
- 1 tsp celery salt
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- ½ tsp ground oregano
- 1 10-oz can green enchilada sauce
- 2 tbsp finely chopped cilantro
- 1 tsp hot green chili powder (see notes)
- 2 tsp ground cumin (or to taste)
- Green Tabasco to taste (see notes)
- Brown meat in olive oil, drain and place in pot. Add the cooked sausage, the can of chicken broth, onion, chicken base, 3 of the serrano peppers, 2 of the jalapeno peppers, celery salt, cumin, garlic, and oregano. Bring to a boil and simmer for 1 hour.
- Add ½ (14 oz) of Hatch chili peppers and enchilada sauce, then gradually add the remaining serrano peppers and jalapeno peppers, tasting before you add more so you don't go past your desired heat level.
- Continue cooking for another 1- 1½ hours. The last 30 minutes add the remaining 14 oz of Hatch chili peppers, cilantro, hot green chili powder* and cumin*. Use the Green Tabasco®* and salt to taste. (see notes)
Green Tabasco Sauce: This is the Tabasco Jalapeno Sauce, and may or may not be at your usual store. There is a store locator at tabasco.com - call to make sure it's in stock. Again, this is something you add at the end to taste and you can leave it out and still have a fabulous green chili.
Cumin: This recipe is heavy on the cumin. I suggest holding back on the last 2 tsp, taste, and be careful about adding the additional cumin to taste.