Chili Verde by Jerry

  1. 2 pounds pork cut into small cubes
    1 cup chopped onion
    14 oz. chicken broth
    1½ teaspoons granulated garlic
    2 ½ tablespoons chicken base
    1 teaspoon celery salt
    1 tablespoon cornstarch
    ½ teaspoon oregano
    1 tablespoon cumin
    ½ tablespoon jalapeno
  2. 1 tablespoon dried cilantro
    ½ tablespoon green chile powder
    10 oz. green enchilada sauce
    27 oz. green chile, chopped
    8 oz. green chile, pureed
    1 teaspoon salt
    habanero hot sauce as needed
    Brown pork and drain
    Add onion and chicken broth (will not cover meat)
  1. Brown pork and drain Add onion & chicken broth (will not cover meat) Simmer 1 hour stirring often
  2. Add spice mix and a little water Simmer 1 hour stirring often to avoid sticking
  3. Add green enchilada sauce Simmer ½ hour
  4. Add chopped green chili Cook for 15 minutes
  5. Add 8 oz. Green chili, pureed 10 minutes later Adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of habanero hot sauce.
  6. Recipe by Jerry Simmons - World Champion 2006

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