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Chuck’s Outlaw Verde – 2018 World Champion

2018 World Champion Green Chili

2018 World Champion Green Chili – Chuck’s Outlaw Verde is hot, full of flavor, and really meaty with chunks of pork. Make it with fresh roasted green chiles and it’s really good.

I’ve made dozens of the World Champion Green Chilis – this one’s pretty good. Right now, my favorite is the 2008 champion, but this one is well worth making.

I made a few subtle changes – I marked them with an asterisk (*). The first is dicing the jalapenos and giving a cup measure. The problem with this (and many of the World Champion recipes) is that some of the instructions are a bit vague. For instance, it says to use 5 jalapenos, but doesn’t say how big. Some jalapenos are 5x bigger than others. So I’m specifying 1/2 cup diced, which is about 5 medium.

Another thing I changed is I used 1 tbsp of chicken bouillon instead of 1 tbsp salt. I held back some of the salt, tasted it and determined I wanted the fuller flavor that chicken bouillon provides.

The original recipe specifies Mild Bill’s spices and Hatch brand green chiles (canned) and green enchilada sauce. Any brand will do. I particularly like the Old El Paso and Safeway brands of mild green enchilada sauce.

Note that I’m suggesting tasting as you get toward the end of the recipe. You use the jalapenos to control the heat, so don’t just dump them all in. Dump maybe half in, let the chili cook, taste, then add a bit of jalapeno at a time to get the heat level you want.

Hope you like this recipe – it’s fairly easy.

Chuck's Outlaw Verde - 2018 World Champion
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 2 lb pork loin, cubed
  • 2 14-oz cans chicken broth
  • 28 oz diced green chiles
  • 2 cloves of garlic, minced
  • ¼ cup minced jalapenos (about 4 medium)
  • 1 cup chopped onion
  • 8 oz or 10 oz can mild green enchilada sauce (Hatch, Safeway, Old El Paso brands are good)
  • Spice Mix
  • 3 tbsp cumin
  • 3 tbsp mild green chili powder
  • 1 tbsp chicken bouillon
  • ¼ tsp oregano
  • additional diced jalapeno to desired heat
Instructions
  1. Gray the cubed pork in 1 can of chicken broth in a large pot and set aside.
  2. Mix the Spice Mix ingredients - cumin, green chili powder, chicken bouillon, and oregano - and set aside.
  3. Blend jalapenos and green enchilada sauce and set aside.
  4. To the pot of cooked pork, add 1 can of chicken broth, onion, and garlic, and cook until onion is translucent.
  5. Add ⅓ of the blended jalapeno mixture and 1½ tbsp of the spice mix and cook on medium heat for 1 hour.
  6. Add another ⅓ of the blended jalapeno mixture and 1½ tbsp of the spice mix and cook for another hour, then add the remaining jalapeno mixture and spice mix and cook another 30 minutes.
  7. Taste, and, if desired, add more minced jalapenos and salt to taste.
  8. Serve & enjoy! Top with sour cream and shredded cheese if you wish.
Notes
Commentary:
I made a few subtle changes - I marked them with an asterisk (*). The first is dicing the jalapenos and giving a cup measure. The problem with this (and many of the World Champion recipes) is that some of the instructions are a bit vague. For instance, it says to use 5 jalapenos, but doesn't say how big. Some jalapenos are 5x bigger than others. So I'm specifying ½ cup diced, which is about 5 medium.

Another thing I changed is I used 1 tbsp of chicken bouillon instead of 1 tbsp salt. I held back some of the salt, tasted it and determined I wanted the fuller flavor that chicken bouillon provides.

The original recipe specifies Mild Bill's spices and Hatch brand green chiles (canned) and green enchilada sauce. Any brand will do. I particularly like the Old El Paso and Safeway brands of mild green enchilada sauce.

 

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