Cuisine: Southwest
Author: Christian Parker
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
The 2013 World Champion Green Chili recipe is full of green chiles, but also seasoning-intensive. Relatively easy to make.
- 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
- -- ONE HOUR BEFORE SERVING --
- 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)
- In 5 qt pot, brown the pork, then add the onion and chicken broth.
- 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.
- Add spice mix and simmer for another hour.
- Add the remaining 4 ingredients and cook for another hour adjusting thickness with chicken broth or water.
- During the last 10 minutes, add additional heat, if desired, using Tabasco Green Pepper Sauce. Add salt to taste.
Recipe by Denver Green Chili at https://denvergreenchili.com/award-winning-recipes/champion-green-chili/chili-verde-from-heaven/
3.2.1308