Kathouse Chili Verde

  1. 4 lbs pork, cubed
    1 lb hot green chilies, chopped
    1½ lbs tomatillos
    1 lb mild green chilies, chopped
    2 onions, minced
    2 jalapenos, minced
    3 cloves garlic, minced
  2. 1 teaspoon oregano
    1/4 cup cilantro
    2 tablespoons cumin
    4 cups chicken broth
    2 bay leaves
    Salt and pepper
  1. Chop chilies, onions, garlic, jalapenos, tomatillos, cilantro.
  2. Sauté onions and garlic in pot.
  3. Brown pork w/salt & pepper in oil. Add to pot with onions and garlic.
  4. Add chicken broth, bay leaves, hot & mild chilies, tomatillos, oregano, jalapenos and cumin. Cover and simmer.
  5. ½ hour before turn in, remove bay leaves, add chopped cilantro. Add salt to taste.
  6. Recipe by Kathy Stewart - World Champion 2002

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