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Chili Verde by Jerry

    2 pounds pork cut into small cubes
    1 cup chopped onion
    14 oz. chicken broth
    1 teaspoons granulated garlic
    2 tablespoons chicken base
    1 teaspoon celery salt
    1 tablespoon cornstarch
    teaspoon oregano
    1 tablespoon cumin
    tablespoon jalapeno
    1 tablespoon dried cilantro
    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 & chicken broth (will not cover meat)
    Simmer 1 hour stirring often

    Add spice mix and a little water
    Simmer 1 hour stirring often to avoid sticking

    Add green enchilada sauce
    Simmer hour

    Add chopped green chili
    Cook for 15 minutes

    Add 8 oz. Green chili, pureed
    10 minutes later
    Adjust with teaspoon jalapeno, 1 teaspoon salt and a liberal dose of
    habanero hot sauce.

    Recipe by Jerry Simmons - World Champion 2006

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