Chef Boy-R-Bob Chili Verde
Author: Bob Hall
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins
Ingredients
  • 2½ lbs of pork tenderloin cut into ⅜ to ½ inch cubes
  • 2 tbs bacon fat
  • 1 cup of diced onion
  • 4 cloves of garlic, pressed
  • 4 jalapeno peppers seeded and chopped
  • 2 green chilies seeded and chopped
  • 4 serrano peppers thinly sliced
  • 1 lb of green chilies (canned or frozen), divided in half
  • 1 14 oz. can of chicken broth
  • 1 14 oz. can green enchilada sauce
  • 1 7oz. can green salsa verde
  • 1 tbs cumin
  • 1 tbs powdered green jalapeno
  • 2 tsp powdered green chili
  • 2 tsp. corn starch for thickening
  • Salt to taste
  • Tabasco green pepper sauce (as needed for heat)
Instructions
  1. In a 6 quart pot, brown the pork in the bacon fat.
  2. Add the remaining ingredients (using only half of the frozen or canned green chilies *) to the pot and simmer for 2 hours. You may need to add some water during the cooking time to keep the mixture covered.
  3. With 30-40 minutes of cooking time left add the remaining green chilies. *
  4. minutes before the end of the cooking period adjust the thickness, salt and heat.
Notes
Allow for 3 hours of cooking time. *the salt level drops each time you add the green chilies so be sure to add salt each time.
Recipe by Denver Green Chili at https://denvergreenchili.com/award-winning-recipes/champion-green-chili/world-champion-green-chili-2009/