Chili Verde-Competition
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
12-15
ingredients
- 1 1⁄2 lbs pork tenderloin
- 1⁄3 lb pork loin
- 3 tablespoons lard
- 2 diced onions
- 2 green bell peppers
- 2 poblano peppers
- 4 green jalapenos
- 4 red serranos
- 6 minced garlic cloves
- 2 cups water
- 2 cups chicken stock
- 4 tablespoons green chili powder
- 2 tablespoons fresh cilantro
- 10 ounces green enchilada sauce
- 8 ounces Mexican green sauce
- 1 lemon juice
directions
- Brown pork in lard and drain. Set aside.
- Saute onions until caramalized, then add bell peppers, poblanos, whole jalapenos with slits, serranos, and garlic until peppers are slightly wilted.
- Add pork, beef, stock, water and whole jalapenos (with 3 slits in sides) to the stock pot.
- Simmer, 5 to 6 bubble simmer, for 1 hour. Add all spices.
- Simmer, for 1/2 hour and add sauces and drained/diced optional jalapenos.
- Taste test, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into stock pot.
- Simmer 15 minutes to blend all and serve.
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!