Green Chili - World Champion 2005
Source of Recipe
Jeff Netser
List of Ingredients
Spice Mix:
1 1/2 tsp Granulated Garlic
2 1/2 TBL Chicken Base
1 tsp Celery Salt
1 TBL Cornstarch
1 tsp Oregano
1 TBL Cumin
1/2 TBL Jalapeno
1 TBL Dried Cilantro
1/2 TBL Green Chili Powder
2 pounds pork cut small cubes
1 cup cooked onion
14 ounces chicken broth Recipe
Brown pork and drain
Add onion & broth (will not cover meat and that is ok)
Simmer approximately 1 hour -stir often avoid sticking (1:00)
Add Spice Mix + a little water
Simmer 1 hour stir often avoid sticking (2:00)
Add 10 oz can green enchilada sauce
Simmer 1/2 hour (2:30)
Add 27 oz can chopped green chili
(if green chilies are cold increase to boil)
Cook 1/4 hour (2:45)
Add 8 oz hot green chili puree*
10 min later (2:55)
Add 1/2 tsp jalapeno, 1 tsp cumin, 1 tsp salt, liberal dose habanera hot sauce, fresh chopped cilantro
* Puree green chilies - add 1 TBL hot green chili powder per 8 oz of puree
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