Moose Tracks Chili - 2015 World Champion Green Chili
Author: Eileen Beaty
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins
  • 2½ lbs pork loin, cut into small cubes (dice sized)
  • 2 tbsp lard
  • ¾ cup chopped onions
  • 1 14.5 oz can chicken broth
  • 1 tbsp chicken base (or chicken bouillon)
  • 1 tbsp fresh minced (or pressed) garlic
  • 1 tsp celery salt
  • ½ tsp crushed oregano leaves
  • 2 tbsp cumin
  • 1-4 serrano peppers, seeded and minced
  • 1 tsp hot green chili powder
  • 14 oz green enchilada sauce
  • 3½ cups green chiles, chopped into ⅜ inch cubes
  • ½ cup hot green chiles, chopped
  • 1 tsp salt
  • 1 packet Sazón Goya (sold at Safeway, see notes)
  • ½ cup chopped fresh cilantro leaves
  • Green Tabasco Sauce to taste
  1. Brown pork in the lard and drain.
  2. Add onion, 1 serrano pepper, chicken broth and green enchilada sauce. (Warning: Go very light on the serrano peppers as they are hot! Start with no more than 1 and add more in the final stage of simmering to get desired heat.)
  3. Simmer for 1½ hours, stirring often.
  4. Add cumin, celery salt, fresh garlic, oregano leaves, chicken base, Soza Goya and salt. Continue to cook for 1 hour (add water as needed), stirring often to avoid sticking.
  5. Add the chopped green chiles, hot green chiles and hot green chili powder and cook for another 15 minutes.
  6. Add chopped cilantro leaves. Adjust flavor & heat with more minced serrano peppers and up to 1 more tsp hot green chili powder, Green Tabasco Sauce and salt to taste
About Sazón Goya - I bought this seasoning at Safeway. There are 3 different "flavors" - with coriander and annatto, with saffron, and with cilantro and tomato. It does not matter which one you use; these spice mixes are nearly identical.

Warning: this is a very hot, spicy recipe. Start with no more than 1 serrano and you may want to leave out the hot green chile powder until the very end and add just a small bit at a time.
Recipe by Denver Green Chili at