Jerry's World Championship Chili Verde

  1. 2 pounds lean pork (cubed 3/8 to 1/2 inch)
    2 Tbsp pork suet
    1 cup chopped onions
    1 can Swanson's chicken broth
    1 1/2 tsp granulated garlic
    2 Tbsp Kraft chicken base
    1 tsp celery salt
    1 tsp oregano
    2 tsp cornstarch
    1 Tbsp cumin
  2. WITH 30 MIN TO GO
    6 ounces hot green chilies
    2 Tbsp powdered green chile
    13 oz green chilies, 3/8 inch cubes
    1/4 tsp Powdered green jalapeno
    8 oz Herdez Salsa Verde
    8 oz Green Mexican Sauce
    1 tsp cumin
    1/4 cup cilantro
  1. Brown pork in suet. Add onions to the pot and chicken broth. Simmer for one hour. Add premixed spices. Cook until meat is tender. Add water as needed to keep meat covered.
  2. With 30 minutes to go add blended hot chile and powdered green chile.
  3. With 10 minutes to go add green chile, cumin, powdered green Jalapeno, Salsa Verde, cilantro and Green Mexican Sauce.
  4. Adjust, making sure its thick enough. Must be HOT! Also salty.
  5. Recipe by Jerry Simmons - World Champion 2000

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