| Chuck's Outlaw Verde - 2018 World Champion |
Author: Anita
Prep time: 45 mins
Cook time: 3 hours
Total time: 3 hours 45 mins
Ingredients
- 2 lb pork loin, cubed
- 2 14-oz cans chicken broth
- 28 oz diced green chiles
- 2 cloves of garlic, minced
- ¼ cup minced jalapenos (about 4 medium)
- 1 cup chopped onion
- 8 oz or 10 oz can mild green enchilada sauce (Hatch, Safeway, Old El Paso brands are good)
- Spice Mix
- 3 tbsp cumin
- 3 tbsp mild green chili powder
- 1 tbsp chicken bouillon
- ¼ tsp oregano
- additional diced jalapeno to desired heat
Instructions
- Gray the cubed pork in 1 can of chicken broth in a large pot and set aside.
- Mix the Spice Mix ingredients - cumin, green chili powder, chicken bouillon, and oregano - and set aside.
- Blend jalapenos and green enchilada sauce and set aside.
- To the pot of cooked pork, add 1 can of chicken broth, onion, and garlic, and cook until onion is translucent.
- Add ⅓ of the blended jalapeno mixture and 1½ tbsp of the spice mix and cook on medium heat for 1 hour.
- Add another ⅓ of the blended jalapeno mixture and 1½ tbsp of the spice mix and cook for another hour, then add the remaining jalapeno mixture and spice mix and cook another 30 minutes.
- Taste, and, if desired, add more minced jalapenos and salt to taste.
- Serve & enjoy! Top with sour cream and shredded cheese if you wish.
Notes
Commentary:
I made a few subtle changes - I marked them with an asterisk (*). The first is dicing the jalapenos and giving a cup measure. The problem with this (and many of the World Champion recipes) is that some of the instructions are a bit vague. For instance, it says to use 5 jalapenos, but doesn't say how big. Some jalapenos are 5x bigger than others. So I'm specifying ½ cup diced, which is about 5 medium.
Another thing I changed is I used 1 tbsp of chicken bouillon instead of 1 tbsp salt. I held back some of the salt, tasted it and determined I wanted the fuller flavor that chicken bouillon provides.
The original recipe specifies Mild Bill's spices and Hatch brand green chiles (canned) and green enchilada sauce. Any brand will do. I particularly like the Old El Paso and Safeway brands of mild green enchilada sauce.
I made a few subtle changes - I marked them with an asterisk (*). The first is dicing the jalapenos and giving a cup measure. The problem with this (and many of the World Champion recipes) is that some of the instructions are a bit vague. For instance, it says to use 5 jalapenos, but doesn't say how big. Some jalapenos are 5x bigger than others. So I'm specifying ½ cup diced, which is about 5 medium.
Another thing I changed is I used 1 tbsp of chicken bouillon instead of 1 tbsp salt. I held back some of the salt, tasted it and determined I wanted the fuller flavor that chicken bouillon provides.
The original recipe specifies Mild Bill's spices and Hatch brand green chiles (canned) and green enchilada sauce. Any brand will do. I particularly like the Old El Paso and Safeway brands of mild green enchilada sauce.
Recipe by Denver Green Chili at https://denvergreenchili.com/award-winning-recipes/champion-green-chili/chucks-outlaw-verde-2018-world-champion/