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World Champion Green Chili 2010

B & M's Double Flush Chili Verde
 
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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:
Recipe type: green chili
Serves: 8
Ingredients
  • 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
Instructions
  1. Brown meat in Wesson Oil and add the next 4 ingredients (to flavor the meat as it cooks).
  2. Drain the meat, discard the peppers and garlic cloves and then place meat and onions in a large pot.
  3. Add the remaining ingredients to the large pot and simmer for 2½ - 3 hours.

 

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