member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Suzanne      

Recipe Categories:

    High Country Chili Verde


    Source of Recipe


    Chef2Chef

    Recipe Introduction


    1999 Las Vegas Inaugural World's Championship Chili Verde Cookoffr Winner

    Recipe Link: http://recipes.chef2chef.net/recipe-archive/40/212882.shtml

    List of Ingredients




    ---------------------------VEGETABLES---------------------------------
    2 lb green chilies, hot; diced
    2 lb green chilies, mild; diced
    1 1/2 lb green tomatillos; Husked and
    - quartered
    1 ea bell pepper; seeded, chopped
    2 bn green onion; chopped
    1 bn cilantro (fresh); chopped
    1 ea pasilla pepper; seeded and
    -diced
    4 ea jalapeno peppers; seeded &
    -deveined
    4 ea serrano peppers; seeded,
    -minced
    8 cloves garlic; pressed

    ------------------------------MEATS-----------------------------------
    3 lb pork sirloin tip; cubed 1/2
    -inch
    1/2 lb sausage; fried chopped fine
    1 cn white meat chicken; drained,
    - flaked
    6 tb lard

    ----------------------------POWDERS-----------------------------------
    2 tb green chili powder
    7 tb cumin
    2 tb msg
    salt; as needed
    Tabasco Habanero Hot Sauce;
    -as needed

    Recipe



    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.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |