Black Coyote Green Chili

  1. 2 lbs Pork Loin - Cubed
    1 can 28 oz. Green Chili - Whole - Seed and cut into small cubes
    1 tbsp. Salt
    2 cloves Garlic
    2 cups Water
    5 Jalapenos - Seeded
  2. 1 Medium Sweet Onion - Chopped
    5 tbsp. Ground Cumin
    1/4 tsp. Oregano
    2 cans Campbell's Chicken Broth
    2 tbsp. Green Tabasco Sauce
    8 oz. Green Sauce
  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. Continue cooking over medium heat.
  6. After one hour, add 1/3 can green chiles (blended), 1 Tbsp Green Tabasco Sauce and another 1-1/2 Tbsp of Cumin mixture.
  7. After 2-1/2 hours, add remaining green chiles, Green Tabasco Sauce and Cumin mixture. Salt, thicken or thin sauce to suit.
  8. Makes 40 servings.
  9. Recipe by Wes Carlson - World Champion 2004

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases