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Dragonfly Chili

2014 World Champion Green Chili

2014 World Champion Green Chili by Mary Parker. A very meaty, thick green chili – hot and flavorful. Very easy to make and a big hit with the crowd.

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 The recipe was originally made with canned mild green chiles and relies on serrano and jalapeno chiles for the heat.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.

Dragonfly Chili - 2014 World Champion Green Chili
 
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2014 World Champion Green Chili - a very meaty, hot, flavorful, and thick green chili great for any party or potluck.
Author:
Recipe type: Green Chili
Cuisine: Southwest
Serves: 3.5 quarts
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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)
Notes
* Hot Green Chili Powder: You can get this at Savory Spice Shop (<a href="http://savoryspiceshop.com" target="_blank" data-mce-href="http://savoryspiceshop.com">savoryspiceshop.com</a>) or The Chili Guys (<a href="http://thechiliguys.com" target="_blank" data-mce-href="http://thechiliguys.com">thechiliguys.com</a>). This recipe already has robust flavor, so it's ok to leave this out.

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.

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