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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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This is the 2004 International Chili Society's World Champion Chili Verde recipe won by Wes Carlson from Loves Park, Illinois. I haven't tried it yet but plan on it soon. Ingredients:
2 lbs pork loin, cubed |
1 (28 ounce) can green chili peppers, whole, seed and cut into small cubes |
1 tablespoon salt |
2 garlic cloves |
2 cups water |
5 jalapenos, seeded |
1 medium sweet onion, chopped |
5 tablespoons ground cumin |
1/4 teaspoon oregano |
28 ounces chicken broth |
2 tablespoons tabasco jalapeno sauce |
8 ounces green enchilada sauce |
Directions:
1. Mix together Salt, Cumin, and Oregano. Set aside.
2. Blend together Jalapenos and Green Sauce. Set aside.
3. Gray pork in frying pan. Set aside.
4. Combine Chicken Broth, Half the Water, Onion and Garlic in Cooking Pot. Heat until Onion is translucent.
5. Add Blended Jalapenos, Pork and 1-1/2 Tbsp of Cumin mixture to pot.
6. Continue cooking over medium heat.
7. After one hour, add 1/3 can green chilis (blended), 1 Tbsp Green Tabasco Sauce and another 1-1/2 Tbsp of Cumin mixture.
8. After 2-1/2 hours, add remaining green chilis, Green Tabasco Sauce and Cumin mixture.
9. Salt, thicken or thin sauce to suit.
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