? Chili Verde

  1. 1 teaspoon dried oregano, crumbled
    1 tablespoon ground cumin
    3 tablespoons green chile powder
    19 oz can green enchilada sauce
    32 ounces canned tomatillos with their liquid
    7 oz can hat salsa verde
    3 1/2 pounds pork sirloin, cubed
    Lard or oil as needed to brown
  2. 2 cups onions, finely minced
    1 1/2 tablespoons fresh garlic, pressed
    2 pounds diced green chiles, fresh or frozen
    2 cups mixed fresh green peppers, very finely minced
    1 teaspoon lime juice
    1/2 cup finely chopped cilantro leaves
    Salt to taste
  1. Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot.
  2. Press tomatillos against the side of the pot to crush. Add powders to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
  3. Brown meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot.
  4. Add diced green chiles. Return pot to simmer.
  5. After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired.
  6. After 2 1/2 hours thicken or thin as needed. After 2 3/4 hours adjust salt and other seasonings as needed.
  7. Just before turn-in add lime juice and cilantro.
  8. Recipe by Karen Ray - World Champion 2001

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