B & M's Double Flush Chili Verde
I started to make this on 2 separate occasions. Both times I ended up altering the recipe. * 5 tbsp cumin is clearly too much. I got this recipe straight from the World Champion Chili cookoffs, but this has to be a typo. I'm guessing it should be 5 teaspoons. I also ended up using half the jalapenos and serranos called for and adding 2 cups pureed medium green chiles (Big Jims). Serranos and jalapenos just don't have that fruity green chile flavor that I like so much. All in all, this is not my favorite world champion recipe. I suggest using the 2006 winner.
Author: Mike Ford
Recipe type: green chili
- 2½ lbs. pork shoulder cut into ½ inch cubes
- 1 sweet onion, chopped finely
- 3 green jalapeno chili peppers cut in half
- 5 serrano chili peppers cut in half
- 6 whole cloves of Gilroy garlic
- 12 fresh tomatillos (pureed in a blender)
- 1- 14½ oz can of chicken broth
- 1 -28 oz can of green enchilada sauce
- I green bell pepper, chopped coarsely
- 1 bunch of cilantro, chopped finely
- 1 pasilla chili pepper, seeded & chopped finely
- 4 serrano chili peppers, minced
- 2 jalapeno chili peppers, seeded & chopped finely
- 4 cloves of garlic, minced
- 5 Tbsp. of ground cumin powder (should be 5 tsp?)
- 2 tsp. of MSG
- 2 Tbsp. of ground green chili powder
- 2 tsp. of salt
- Brown meat in Wesson Oil and add the next 4 ingredients (to flavor the meat as it cooks).
- Drain the meat, discard the peppers and garlic cloves and then place meat and onions in a large pot.
- Add the remaining ingredients to the large pot and simmer for 2½ - 3 hours.