World Champion Green Chili 2006

2006 world champion chile verde

4.8 from 4 reviews
World Champion Green Chili 2006
Prep time
Cook time
Total time
Chili Verde by Jerry Simmons, a robust recipe with chicken broth, oregano, cumin, green chili powder and more, slightly thickened
Recipe type: green chili
Serves: 8
  • 2 lbs pork, diced
  • 1 cup chopped onion
  • 14 oz. chicken broth
  • 1½ tsp garlic powder
  • 2 ½ tbsp chicken stock
  • 1 tsp celery salt
  • 1 tbsp cornstarch
  • ½ tsp oregano
  • 1 tbsp cumin
  • ½ tbsp jalapeno
  • 1 tbsp dried cilantro
  • ½ tbsp green chili powder
  • 10 oz. green enchilada sauce
  • 27 oz. diced green chili
  • 8 oz. green chili, pureed
  • 1 tsp salt
  • habanera hot sauce as needed
  1. Brown pork and drain
  2. Add onion & chicken broth (will not cover meat)
  3. Simmer 1 hour, stirring often.
  4. Add spice mix and a little water. Simmer 1 hour stirring often to avoid sticking.
  5. Add green enchilada sauce and stir. Simmer ½ hour.
  6. Add diced green chili. Cook for 15 minutes.
  7. Add 8 oz. pureed green chili.
  8. minutes later, adjust with ½ tsp jalapeno, 1 tsp salt and a liberal dose of habanera hot sauce.


5 comments to World Champion Green Chili 2006


    As written this recipe is VERY high in sodium. It can easily be adjusted by using 1/4 tsp ground celery seed instead of celery salt, omit the tsp. of salt and use low sodium or homemade chicken broth.
    I have a question. Is the 2 1/2 Tb of chicken stock a concentrated chicken base? What brand do you recommend?

  • Jys

    Fab. Add a little of your own spirit. Tis recipe is the bomb!

  • Tom

    This is awesome! I have made this into more of a “bowl chili/chowder” by adding more chicken broth (might have to add little more spices to not water down) and some white beans…delicious both ways. It won the people choice award at our church chili cook-off. Very good as a topping on just about anything too…this is my go to recipe although wish it was a 20 min recipe instead of 3 hr.

  • Lance

    This is a great recipe and I’ve had several people tell me it’s the best I’ve ever made. I doubled the batch and the only thing I changed up was that I added 5 tomatillos and added about 10 more ounces each of chicken stock and enchilada sauce.

Leave a Reply