Gearjammers Chili Verde

  1. 2 pounds pork (loin preferred)
    3/4 pound of chopped mild green chiles, roasted and cleaned
    1/2 pound of cubed hot green New Mexico chiles, roasted and cleaned
    1/4 of a green bell pepper, finely chopped
    6 medium green onions, finely chopped
  2. 7 large serrano peppers, finely chopped with no seeds
    2 ounces of finely chopped garlic
    12 ounces of your favorite green chili sauce
    14 ounces of chicken broth
    3 teaspoons of salt
    5 medium tomatillos, chopped
  1. Brown meat and drain any fat, 1 pound at a time.
  2. Add all other ingredients except 1/4 pound of hot chiles and 1 teaspoon of salt. Simmer on medium for 1 1/2 hours.
  3. Add the rest of the green chiles, chopped hot peppers and the rest of the salt (if needed). Cook on low simmer for 1/2 hour.
  4. Serve with white beans and flour tortillas.
  5. Makes 2 quarts
  6. Recipe by Robert Dyer - World Champion 2003

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