High Country Chili Verde

  1. 2 lbs diced green chilies (mild)
    1 bunch chopped cilantro
    1 lb diced green chilies (hot)
    1 pasilla pepper, seeded and diced
    1½ lb diced green tomatillos, husked and quartered
    4 minced jalapeno peppers (2 seeded and deveined)
    1 bell pepper, seeded and chopped
    4 serrano peppers, seeded and minced
    2 bunches chopped green onions
  2. 3 lbs. Pork Sirloin Tip, ½ in. cubed
    2 Tbs green chili powder
    ½ lb sausage, fried and chopped fine
    7 Tbs cumin
    5 oz can white meat chicken, drain and chopped
    2 Tbs MSG
    6 Tbs Lard Salt
    Tabasco Habanero Hot Sauce as needed
    8 cloves garlic, pressed
    19 oz Las Palmas Green Enchilada Sauce
  1. Place all vegetables and powders in large pot and stir well.
  2. Fry pork with garlic in lard until light crust forms on cubes. Drain & pat dry with paper towels to remove excess lard then add to pot with vegetables.
  3. Bring to boil and reduce to simmer. After one hour add sausage.
  4. With 1 hour cooking time remaining add chicken. Stir occasionally through the 3 hour cooking time. Check for salt and add as needed.
  5. Last 10 minutes check for heat and add Tabasco Habanero Hot Sauce as needed.
  6. Recipe by Joe Barrett - World Champion 1999

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