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Gearjammers Chili Verde

    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 (white part only), finely chopped
    5 medium tomatillos, chopped
    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

    Brown meat and drain any fat, 1 pound at a time. Add all other ingredients
    except 1/4 pound of hot chiles and 1 teaspoon of salt. Simmer on medium for
    1 1/2 hours.
    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. 3. Serve with white beans and
    flour tortillas.

    Makes 2 quarts

    Recipe by Robert Dyer - World Champion 2003

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