Weekly Recipes

Chili Verde from Heaven

2013 World Champion Green Chili



The 2013 World Champion Green Chili – a good recipe, but be prepared to adjust seasoning and heat in the last hour of cooking.

This 2013 winner of the International Chili Society Green Chili Cookoff is full of green chile, but also seasoning intensive. In other words, it has a lot of powders compared to other recipes – garlic powder, jalapeno powder, green chili powder, and nearly 3 tablespoons of cumin. Three tablespoons of cumin is a lot.

The original recipe called for 32 ounces of canned green chiles. Though it didn’t specify, I assume the recipe creator used mild chiles. The heat in this recipe is mainly provided by the jalapeno powder, the green chili powder, and the green Tabasco sauce. I used about 28 ounces of Mirasol (also known as Pueblo Hot – a hot chile) and 4 ounces of mild green chiles. For this recipe, I recommend using mild or (at most) medium (like a Big Jim) for at least half the chile in the recipe (16 ounces). I also recommend holding back on some of the seasoning and adjusting to taste in the last hour of cooking.

Chili Verde from Heaven
Prep time
Cook time
Total time
The 2013 World Champion Green Chili recipe is full of green chiles, but also seasoning-intensive. Relatively easy to make.
Recipe type: Green Chili
Cuisine: Southwest
Serves: 8
  • 2 lbs. pork loin, cut into small cubes
  • 1½ cups chopped sweet onion
  • 1 28 oz can mild diced green chiles or 3½ cups chopped peeled roasted mild or medium green chiles
  • 2 14.5 oz cans chicken broth
  • ½ cup Herdez Tomatillo Verde (see notes)
  • (Okay to substitute any salsa verde, just make sure first ingredient is tomatillo)
  • -- SPICE MIX --
  • 2 tsp garlic powder
  • 2 tbsp cumin
  • 11/2 tbsp green chili powder
  • 1 tsp jalapeno powder
  • 1 tsp salt, adjust to taste
  • 4 oz can whole green chiles pureed (or puree ½ cup peeled roasted green chiles)
  • 2 tsp cumin
  • 1 tsp jalapeno powder
  • 2 tbsp Tabasco Green Pepper Sauce (if desired, to taste)
  1. In 5 qt pot, brown the pork, then add the onion and chicken broth.
  2. Add the ½ cup Tomatillo Verde and the 3½ cups green chiles. If desired, transfer to crockpot at this point. Simmer for 1 hour, If Add water or chicken broth as needed to keep meat covered. Simmer for 1 hour.
  3. Add spice mix and simmer for another hour.
  4. Add the remaining 4 ingredients and cook for another hour adjusting thickness with chicken broth or water.
  5. During the last 10 minutes, add additional heat, if desired, using Tabasco Green Pepper Sauce. Add salt to taste.




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