High Country Chili Verde - World Champ
Source of Recipe
Joe Barrett
List of Ingredients
Vegetables:
2 lbs diced green chilies (mild)
1 bunch chopped cilantro
1 pound diced green chilies (hot)
1 pasilla pepper, seeded & diced
1 1/2lb diced green tomatillos husked & quartered
4 minced jalapeno peppers (2 seeded & devein)
1 bell pepper seeded & chopped
4 serrano peppers, seeded & minced
2 bunches chopped green onions
8 cloves garlic pressed
19 ounces Las Palmas Green Enchilada Sauce
Meats:
3 pounds Pork Sirloin Tip 1/2" cubed
1/2 pound sausage fried and chopped fine
5 ounces can white meat chicken drain & chop
6 Tbs Lard Salt & Tabasco Habanero Hot Sauce as need
2 tbl. green chile powder
7 tbl. cumin
2 tbl. msgRecipe
Place all vegetables and powders in large pot and stir well. Fry pork with garlic in lard until light crust forms on cubes. Drain & pat dry with paper towels to remove excess lard then add to pot with vegetables. Bring to boil and reduce to simmer. After one hour add sausage. With 1 hour cooking time remaining add chicken. Stir occasionally through the 3 hour cooking time. Check for salt and add as needed. Last 10 minutes check for heat and add Tabasco Habanero Hot Sauce as needed.
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