Weekly Recipes

World Champion Green Chili 2001

"?" Chili Verde
Prep time
Cook time
Total time
"?" Chili Verde, uses mainly canned ingredients and easy-to-find spices, the only one so far using lime juice, not thickened.
Recipe type: green chili
Serves: 8
  • 1 tsp dried oregano, crumbled
  • 1 tbsp ground cumin
  • 3 tbsp green chile powder
  • 19 oz can green enchilada sauce
  • 32 oz canned tomatillos with their liquid
  • 7 oz can hot salsa verde
  • 3½ lbs pork sirloin, cubed
  • Lard or oil as needed to brown
  • 2 cups onions, finely minced
  • 1½ tablespoons fresh garlic, pressed
  • 2 lbs diced green chiles, fresh or frozen
  • 2 cups mixed fresh green peppers, very finely minced
  • 1 tsp lime juice
  • ½ cup finely chopped cilantro leaves
  • Salt to taste
  1. Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot. Press tomatillos against the side of the pot to crush.
  2. Add powders to the liquids. Heat to boiling, then reduce heat and simmer, stirring frequently.
  3. Brown meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot.
  4. Add diced green chiles. Return pot to simmer.
  5. After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired.
  6. After 2½ hours thicken or thin as needed. After 2¾ hours adjust salt and other seasonings as needed.
  7. Just before serving add lime juice and cilantro.


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