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High Country Chili Verde

    2 lbs diced green chilies (mild) 1 bunch chopped cilantro
    1 lb diced green chilies (hot) 1 pasilla pepper, seeded & diced
    1 lb diced green tomatillos, husked & quartered 4 minced jalapeno peppers
    (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, " cubed 2 Tbs green chili powder
    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 time remaining
    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.

    Recipe by Joe Barrett - World Champion 1999

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