2 1/2 lbs of pork tenderloin cut into 3/8 to 1/2 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
In a 6 quart pot, brown the pork in the bacon fat.
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.
With 30-40 minutes of cooking time left add the remaining green chilies. *
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.
I started to make this on 2 separate occasions. Both times I ended up altering the recipe. * 5 tbsp cumin is clearly too much. I got this recipe straight from the World Champion Chili cookoffs, but this has to be a typo. I’m guessing it should be 5 teaspoons. I also ended up using half the jalapenos and serranos called for and adding 2 cups pureed medium green chiles (Big Jims). Serranos and jalapenos just don’t have that fruity green chile flavor that I like so much. All in all, this is not my favorite world champion recipe. I suggest using the 2006 winner.
Ingredients
2 1/2 lbs. pork shoulder cut into 1/2 inch cubes
1 sweet onion, chopped finely
3 green jalapeno chili peppers cut in half
5 serrano chili peppers cut in half
6 whole cloves of Gilroy garlic
12 fresh tomatillos (pureed in a blender)
1- 14 1/2 oz can of chicken broth
1 -28 oz can of green enchilada sauce
I green bell pepper, chopped coarsely
1 bunch of cilantro, chopped finely
1 pasilla chili pepper, seeded & chopped finely
4 serrano chili peppers, minced
2 jalapeno chili peppers, seeded & chopped finely
4 cloves of garlic, minced
5 Tbsp. of ground cumin powder (should be 5 tsp?)
2 tsp. of MSG
2 Tbsp. of ground green chili powder
2 tsp. of salt
Instructions
Brown meat in Wesson Oil and add the next 4 ingredients (to flavor the meat as it cooks).
Drain the meat, discard the peppers and garlic cloves and then place meat and onions in a large pot.
Add the remaining ingredients to the large pot and simmer for 2 1/2 – 3 hours.
Personally I thought this was a very good recipe and easy to make. But take note of the mixed reviews.
Here is my take on these reviews:
One reviewer found this way too salty. Note it calls for celery salt. I mixed my own celery salt and I’m wondering if commercial celery salts vary in salt:celery seed proportions. I suggest cutting celery salt to 1/2 tsp and then adjust to taste at the end.
The same reviewer found it came out like a thick mole. I agree – it is nearly a solid. That did not bother me as mine tasted really good, but many would say it does not qualify as green chili. I suggest adding at least 1 to 2 cups water or chicken broth.
There are some questions about the green chili salsa and exactly what that is. Note there are 3 different types of green chili sauces: green chili sauce (which is like the green chili you are trying to make here but without pork), green chili salsa (usually labelled as salsa verde), and green enchilada sauce (which is smooth like red enchilada sauce and has a different flavor). I tested 3 different brands out – Safeway Salsa Verde, La Victoria Salsa Verde, and Herdez Salsa Verde. I do not recommend the Herdez, but Safeway and La Victoria were both very good.
Instructions have you make the mix separately. I have found that the spice mix comes out to a rounded 2/3 cup. So you can make the mix ahead of time and store it for quick cooking. You can halve the recipe using 1/3 cup mix and 1 lb pork or easily double the recipe, etc.
OLD NO.7 CHILI VERDE
2.6 from 5 reviews
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Recipe type: green chili
Author: Gary Ray
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
Serves: 8
Ingredients
SPICE MIX:
1 Tbsp minced garlic
2 1/2 Tbsp chicken base or bouillon
1 tsp celery salt
1 Tbsp flour
2 tsp dried oregano
1 Tbsp cumin
1 Tbsp dried cilantro or cup finely chopped fresh cilantro
3 Tbsp green chile powder
MEAT:
2 tsp canola oil
2 lbs pork tenderloin, cut into small cubes
1 cup chopped onion
1 1/2 cups chicken broth
1 1/4 cups (10 ounces) canned green chili salsa
20 ounces canned chopped green chiles
Dash of Tabasco Green Pepper Sauce
Salt
Instructions
In a small bowl, combine spice mix ingredients. In a large pot over medium heat, gently brown pork in oil. Drain.
Add onion and chicken broth to pot and simmer over medium heat for 1 hour, stirring often.
Add spice mix and salsa and simmer for 1 hour. Add green chiles, Tabasco, and salt to taste. Continue simmering for 1 more hour.
The 2013 World Champion Green Chili – a good recipe, but be prepared to adjust seasoning and heat in the last hour of cooking.
This 2013 winner of the International Chili Society Green Chili Cookoff is full of green chile, but also seasoning intensive. In other words, it has a lot of powders compared to other recipes – garlic powder, jalapeno powder, green chili powder, and nearly 3 tablespoons of cumin. Three tablespoons of cumin is a lot.
The original recipe called for 32 ounces of canned green chiles. Though it didn’t specify, I assume the recipe creator used mild chiles. The heat in this recipe is mainly provided by the jalapeno powder, the green chili powder, and the green Tabasco sauce. I used about 28 ounces of Mirasol (also known as Pueblo Hot – a hot chile) and 4 ounces of mild green chiles. For this recipe, I recommend using mild or (at most) medium (like a Big Jim) for at least half the chile in the recipe (16 ounces). I also recommend holding back on some of the seasoning and adjusting to taste in the last hour of cooking.
The 2013 World Champion Green Chili recipe is full of green chiles, but also seasoning-intensive. Relatively easy to make.
Ingredients
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)
Instructions
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.
