High Country Chili Verde - World Champion 1999

Recipe Ingredients

		Vegetables
2 lbs	908g / 32oz	Green chilies diced - (mild)
1		Cilantro chopped
1 lb	454g / 16oz	Green chilies diced
1		Pasilla pepper - seeded and diced
5 1/2 lbs	2497g / 88oz	Diced green tomatillos - husked and quartered
4		Jalapeno peppers minced seeded and - deveined
1		Bell pepper - seeded and chopped
4		Serrano peppers - seeded and minced
2		Chopped green onions
8		Garlic - pressed
19 oz	539g	Las Palmas green enchilada sauce
		Meats
3 lbs	1362g / 48oz	Pork sirloin tip - 1/2" cubes
1/2 lb	227g / 8oz	Pork sausage - fried and chopped fine
1		White meat chicken - drain and chop
6 tablespoons	90ml	Lard
		Salt and Tabasco habanero hot sauce as - - needed
2 tablespoons	30ml
7 tablespoons	105ml	Cumin
2 tablespoons	30ml	Msg

Recipe Instructions

Place all vegetables and powders in large pot and stir well.

Fry pork with garlic in lard until light crust forms on cubes.

Drain and 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.

Source:
Joe Barrett

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