Chili Verde -- World Champion 2001 - Karen Ray

Recipe Ingredients

1 teaspoon	5ml	Dried oregano - crumbled
1 tablespoon	15ml	Ground cumin
3 tablespoons	45ml	Green chile powder
1		Green enchilada sauce
32 oz	909g	Canned tomatillos with their liquid
1		Hat salsa verde
3 1/2 lbs	1589g / 56oz	Pork sirloin - cubed
		Lard or oil as needed to brown
2 cups	125g / 4.4oz	Onions - finely minced
1 1/2 tablespoons	22ml	Fresh garlic - pressed
2 lbs	908g / 32oz	Diced green chiles - fresh or frozen
2 cups	186g / 6.6oz	Mixed fresh green peppers - very finely minced
1 teaspoon	5ml	Lime juice
1/2 cup	8g / 0.3oz	Finely chopped cilantro leaves
		Salt to taste

Recipe Instructions

Combine powders. Combine enchilada sauce, tomatillos and salsa verde in a chili pot.

Press tomatillos against the side of the pot to crush. Add powders to the liquids. Heat to boiling.

Reduce heat and simmer, stirring frequently.

Brown meat in lard or oil in batches with onions and pressed garlic.

Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.

After 2 hours, add half of finely minced green peppers. Add salt as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin as needed.

After 2 3/4 hours adjust salt and other seasonings as needed.

Just before turn-in add lime juice and cilantro.

Source:
Karen Ray

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