|Jerry Simmons' World Championship Chili Verde |
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
WITH 30 MIN TO GO
6 ounces hot green chilies
2 Tbsp powdered green chile
WITH 10 MIN TO GO
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
Start: Brown pork in suet. Add onions to the pot and chicken
for one hour.
Add premixed spices. Cook until meat is tender. Add water as
needed to keep meat
With 30 minutes to go add blended hot chile and powdered green chile.
With 10 minutes to go add green chile, cumin, powdered green Jalapeno,
Verde, cilantro and Green Mexican Sauce.
Adjust, making sure its thick enough. Must be HOT! Also salty.
Jerry Simmons - World Champion 2000