| World Champion Green Chili 2006 |
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Recipe type: green chili
Author:
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 8
Chili Verde by Jerry Simmons, a robust recipe with chicken broth, oregano, cumin, green chili powder and more, slightly thickened
Ingredients
- 2 lbs pork, diced
- 1 cup chopped onion
- 14 oz. chicken broth
- 1½ tsp garlic powder
- 2 ½ tbsp chicken stock
- 1 tsp celery salt
- 1 tbsp cornstarch
- ½ tsp oregano
- 1 tbsp cumin
- ½ tbsp jalapeno
- 1 tbsp dried cilantro
- ½ tbsp green chili powder
- 10 oz. green enchilada sauce
- 27 oz. diced green chili
- 8 oz. green chili, pureed
- 1 tsp salt
- habanera hot sauce as needed
Instructions
- Brown pork and drain
- Add onion & chicken broth (will not cover meat)
- Simmer 1 hour, stirring often.
- Add spice mix and a little water. Simmer 1 hour stirring often to avoid sticking.
- Add green enchilada sauce and stir. Simmer ½ hour.
- Add diced green chili. Cook for 15 minutes.
- Add 8 oz. pureed green chili.
- minutes later, adjust with ½ tsp jalapeno, 1 tsp salt and a liberal dose of habanera hot sauce.
As written this recipe is VERY high in sodium. It can easily be adjusted by using 1/4 tsp ground celery seed instead of celery salt, omit the tsp. of salt and use low sodium or homemade chicken broth.
I have a question. Is the 2 1/2 Tb of chicken stock a concentrated chicken base? What brand do you recommend?
Fab. Add a little of your own spirit. Tis recipe is the bomb!
The bomb!