|High Country Chili Verde |
2 lbs diced green chilies (mild) 1 bunch chopped cilantro
1 lb diced green chilies (hot) 1 pasilla pepper, seeded &
1½ lb diced green tomatillos, husked & quartered 4 minced
(2 seeded & deveined)
1 bell pepper, seeded & chopped 4 serrano peppers, seeded & minced
2 bunches chopped green onions 8 cloves garlic, pressed
19 oz Las Palmas Green Enchilada Sauce
3 lb Pork Sirloin Tip, ½" cubed 2 Tbs green chili powder
½ lb sausage, fried and chopped fine 7 Tbs cumin
5 oz can white meat chicken, drain & chop 2 Tbs MSG
6 Tbs Lard Salt & Tabasco Habanero Hot Sauce as needed
Place all vegetables and powders in large pot and stir well.
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. Bring
to boil and reduce
to simmer. After one hour add sausage. With 1 hour cooking
add chicken. Stir occasionally through the 3 hour cooking time.
Check for salt
and add as needed. Last 10 minutes check for heat and add Tabasco
Habanero Hot Sauce as needed.
Joe Barrett - World Champion 1999